Name: Easy 4-Ingredient Mini Chicken Pot Pies Made in a Muffin Tin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cans (16.3 ounces each) refrigerated biscuit dough; 1 cup cooked, shredded chicken; 1 can (10.5 ounces) cream of chicken soup; 1 cup frozen mixed vegetables (peas, carrots, corn)

Easy 4-Ingredient Mini Chicken Pot Pies Made in a Muffin Tin

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Make these simple mini chicken pot pies using just four ingredients and bake them in a muffin tin for perfect individual servings. This is a quick, comforting weeknight chicken dinner.

Author: purejoyalex
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 12 individual pot pies 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cans (16.3 ounces each) refrigerated biscuit dough
1 cup cooked, shredded chicken
1 can (10.5 ounces) cream of chicken soup
1 cup frozen mixed vegetables (peas, carrots, corn)

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Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a standard 12-cup muffin tin.
Open the cans of biscuit dough. Separate the biscuits. You will need 12 biscuits for the bottom crusts.
Press one biscuit into the bottom and up the sides of each muffin cup to form a crust.
In a medium bowl, combine the shredded chicken, cream of chicken soup, and frozen mixed vegetables. Mix until everything is evenly coated.
Spoon the chicken mixture evenly into the biscuit-lined muffin cups, filling them almost to the top.
Take the remaining 12 biscuits. Cut each biscuit in half horizontally to create a top layer. Place one half-biscuit on top of the filling in each cup. You may need to gently press the edges to seal them slightly.
Bake for 18 to 20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
Let the mini pot pies cool in the muffin tin for about 5 minutes before carefully removing them. Serve warm.

Notes

You can use leftover rotisserie chicken for the shredded chicken ingredient.
This recipe is freezer friendly; assemble the pies, cover them, and freeze before baking. Bake from frozen, adding about 10-15 minutes to the baking time.
For a richer flavor, substitute the cream of chicken soup with cream of mushroom soup.

Nutrition

Serving Size: 1 mini pie
Calories: 280
Sugar: 3
Sodium: 750
Fat: 14
Saturated Fat: 5
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 26
Fiber: 1
Protein: 12
Cholesterol: 30

Find it online: https://www.purecookingjoy.com/mini-chicken-pot-pies-recipe/