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Mini Chicken Pot Pies

These delightful mini chicken pot pies feature a flaky crust and a creamy, savory filling, perfect for a cozy night in.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 mini pot pies
Course: Dinner, Main Course
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cans flaky layers biscuits Create a wonderfully flaky crust
For the filling
  • 2 cans cream of chicken soup Provides a creamy base
  • 2 cans cooked chicken Or 2 cups fresh, cooked chicken, shredded
  • 1 bag frozen mixed vegetables Thawed
  • 1 teaspoon garlic powder Enhances flavor
  • 1 teaspoon onion powder Adds a savory note
  • 0.5 teaspoon dried thyme Brings herbal flavor
  • to taste salt and pepper Adjust according to preference

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cream of chicken soup, cooked chicken, thawed mixed vegetables, garlic powder, onion powder, dried thyme, salt, and pepper. Mix well until everything is evenly coated.
  3. Open the cans of flaky biscuits and separate them. Take each biscuit and flatten it out slightly in your hands.
  4. Place the flattened biscuit into a greased muffin tin, pressing it into the bottom and up the sides to form a little pocket.
  5. Spoon the chicken and vegetable mixture into each biscuit-lined cup, filling them generously but not overflowing.
Baking
  1. Bake for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbling.
  2. Remove the muffin tin from the oven and allow the mini pot pies to cool slightly before serving.

Notes

Serve these mini chicken pot pies warm, right out of the oven. You can also store leftovers in an airtight container for up to 3 days or freeze them before baking for up to 3 months.