Easy Mini Chicken Pot Pies are a delightful and convenient way to enjoy a classic comfort food. These mini pies are perfect for a quick family dinner, a cozy weekend meal, or even as an appetizer for a gathering. With just a few simple ingredients, you can create these delicious and satisfying mini pot pies that everyone will love. Let’s get started!
Ingredients
- 2 cans of refrigerated biscuits (8 count each can)
- 1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)
- 1 bag frozen peas and carrots
- 1 can cream of chicken soup
Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 375°F (190°C).
Step 2: Cook the Chicken
- Cook Chicken: In a medium-sized pot, bring water to a boil. Add the 1/2 pound of boneless, skinless chicken breast and cook until fully cooked, about 15-20 minutes. Remove from water, let cool slightly, and then shred or dice the chicken.
Step 3: Prepare the Filling
- Mix Filling: In a large mixing bowl, combine the cooked chicken, 1 bag of frozen peas and carrots (thawed), and 1 can of cream of chicken soup. Stir until well mixed.
Step 4: Prepare the Biscuits
- Separate Biscuits: Open the cans of refrigerated biscuits and separate each biscuit. Flatten each biscuit slightly with your hands or a rolling pin.
- Form Cups: Press each flattened biscuit into the cups of a greased muffin tin, creating a small well in the center for the filling.
Step 5: Assemble the Mini Pot Pies
- Add Filling: Spoon the chicken mixture into each biscuit cup, filling them generously.
Step 6: Bake the Mini Pot Pies
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
Step 7: Serve
- Serve: Remove the mini pot pies from the oven and let them cool for a few minutes before serving. Serve warm and enjoy!
Cooking Notes
- Chicken: You can use pre-cooked rotisserie chicken or leftover cooked chicken to save time.
- Vegetables: Feel free to add other vegetables like corn, green beans, or diced potatoes to the filling for variety.
- Seasoning: Add salt, pepper, and other seasonings to taste. A pinch of thyme or rosemary can add extra flavor to the filling.
Frequently Asked Questions
Q: Can I make this dish ahead of time? A: Yes, you can prepare the filling and store it in the refrigerator for up to 2 days. When ready to bake, assemble the mini pot pies and bake as directed.
Q: How do I store leftovers? A: Store any leftover mini pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: Can I freeze these mini pot pies? A: Yes, you can freeze the baked mini pot pies. Allow them to cool completely, then store them in an airtight container or freezer bag for up to 3 months. Reheat in the oven until heated through before serving.
Q: What can I serve with these mini pot pies? A: These mini pot pies pair well with a simple green salad, steamed vegetables, or mashed potatoes for a complete meal.
Keto/Low Carb Version
To make a keto or low-carb version of this recipe, substitute the biscuits with a low-carb dough. You can make a dough using almond flour and cheese, or use low-carb tortillas as the base. Ensure the cream of chicken soup is low-carb and free of added sugars.
Easy Mini Chicken Pot Pies are a fantastic way to enjoy a comforting and delicious meal with minimal effort. These mini pies are versatile, allowing you to customize the filling with your favorite vegetables and seasonings. Perfect for busy weeknights or a cozy weekend dinner, this recipe is sure to become a family favorite.
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