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Mini Chicken Pot Pies
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
pieces
Calories
250
These adorable mini chicken pot pies are perfect for a quick, comforting meal. Made with leftover chicken and frozen vegetables, they come together easily in muffin tins.
Ingredients
Protein
0.75
cup
chopped leftover chicken
(or cooked chicken breast)
1
can
cream of chicken soup
1
cup
mixed frozen vegetables
(peas, carrots, corn, green beans)
1
package
refrigerated biscuit dough
Instructions
Preheat oven to 375°F (190°C).
Mix chicken, vegetables, and soup in a bowl.
Press biscuits into greased muffin tin.
Fill each with about 2 tbsp of mixture.
Bake for 20-25 minutes until golden.
Notes
Use leftover chicken for best flavor and convenience.
Calories:
250
kcal
Cost:
$10
Course:
Main Course
Cuisine:
American
Keyword:
Chicken, Easy, pot pie