Go Back
–+ servings
Mini chicken pot pies

Delicious Mini Chicken Pot Pies with Flaky Biscuit Crust

Discover the joy of mini chicken pot pies filled with flavorful chicken and veggies, all wrapped in a flaky biscuit crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 cups
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetable and Chicken Filling
  • 1 package (10 oz) frozen mixed vegetables cooked
  • 1 cup diced cooked chicken
  • 1 can (10.5 oz) condensed cream of chicken soup
Biscuit Dough
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Equipment

  • Muffin tin
  • mixing bowl
  • Oven

Method
 

Preparation
  1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  2. In a medium bowl, combine vegetables, chicken, and soup; mix well.
  3. Press each biscuit into a 5 1/2-inch-diameter round. Place 1 round in each of the 8 greased muffin cups. Firmly press in bottom and up side, forming a 3/4-inch rim.
  4. Spoon a generous 1/3 cup chicken mixture into each.
  5. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  6. Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 6gProtein: 31gFat: 10g

Notes

Feel free to customize the filling with different proteins or veggies for a unique twist. Always let mini chicken pot pies rest before serving for optimal flavor and texture.

Tried this recipe?

Let us know how it was!