Mini Chicken Pot Pies

 

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cup mixed vegetables (peas, carrots, corn)
• 1 can cream of chicken soup
• ½ cup milk
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1 can refrigerated biscuit dough (8 biscuits)
• 1 tablespoon butter, melted

Instructions

1. Preheat oven to 375°F (190°C). Grease a muffin tin.
2. Flatten each biscuit and press it into the muffin cups to form small pie crusts.
3. In a bowl, combine chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, and black pepper.
4. Spoon the chicken mixture evenly into each biscuit-lined muffin cup.
5. Brush the biscuit edges with melted butter.
6. Bake for 18–22 minutes, or until the biscuit crusts are golden brown.
7. Let cool for 5 minutes before removing from the muffin tin.
8. Serve warm and enjoy!

Tips

• Use rotisserie chicken for a quicker meal.
• Add shredded cheddar cheese for extra flavor.
• Customize with your favorite vegetables.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or air fryer to keep the crust crispy.Categories