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Homemade Mini Chicken Pot Pies

Homemade Mini Chicken Pot Pies

These mini chicken pot pies are perfect for a comforting meal or appetizer. Easy to make with flaky biscuits and a creamy filling!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pies
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Biscuits
  • 2 cans flaky layers biscuits Refrigerated biscuit dough
Filling
  • 2 cans cream of chicken soup Condensed soup
  • 2 cans cooked chicken Or 2 cups fresh, cooked chicken, shredded
  • 1 bag frozen mixed vegetables Thawed
  • 1 tsp garlic powder For added flavor
  • 1 tsp onion powder For added flavor
  • 0.5 tsp dried thyme Adds a herby flavor
  • to taste Salt Adjust according to preference
  • to taste Pepper Adjust according to preference

Equipment

  • Muffin Tin

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine cream of chicken soup, cooked chicken, mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper.
  3. Roll out the biscuits and place them in greased muffin tins.
  4. Fill each biscuit cup with the chicken mixture.
  5. Bake for 25-30 minutes or until the biscuits are golden brown.

Nutrition

Calories: 350kcalCarbohydrates: 28gProtein: 15gFat: 18gSaturated Fat: 6gCholesterol: 45mgSodium: 980mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

Serve warm. These mini pies can be made ahead of time and stored in the refrigerator for up to 3 days.
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