Mini Chicken Pot Pie Recipe

5 / 5 (1 review) 2 Comments

These Mini Chicken Pot Pies were a total hit at my house and with only 4 ingredients Mom likes them too!  I have made Chicken Pot Pie before and no one seemed to be too interested so I’m thinking it is all about the presentation here.  The individual sizes are convenient for dishing up dinner and fun for the kids to eat!

Mini Pot pies

If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.  You can also substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.    I have made these before with crescent rolls instead of the grands rolls too and they are really good.  This is a quick and easy recipe to prepare and easy to adapt to the tastes of your family!

So if you have tried Pot Pies before and your family did not like them, give these a try they were enough of a twist to turn the picky eaters at my house into fans!

Wilton cupcake pans

 Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan $6.29 (was $6.99)

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The ideal size for morning muffins and after-school cupcakes. Recipe right is constructed of heavy-gauge steel that provides an even-heating performance, baking experts prefer for perfectly-browned baked goods. The non-stick coating makes food release and clean-up a breeze 5-year warranty.

  • 12-Cup muffin pan
  • Heavy-gauge construction provides even-heating performance
  • Nonstick coating, easy to clean
  • Perfect for after school treats
  • Safe to use in the dishwasher

Mini Chicken Pot Pie Recipe

5 / 5 (1 review)
Prep Time: 8 mins | Cook Time: 20-22 mins
Yield: 8 muffins | Serves: 3-4

Ingredients

  • 2 Cups Green Giant™ frozen mixed vegetables, thawed
  • 1 cup diced cooked chicken
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

Instructions

  1. Heat oven to 375°F.
  2. In medium bowl, combine vegetables, chicken and soup; mix well.
  3. Press each biscuit into 5 1/2-inch round.
  4. Place 1 round in each of 8 greased regular-size muffin cups.
  5. Firmly press in bottom and up side, forming 3/4-inch rim.
  6. Spoon a generous 1/3 cup chicken mixture into each.
  7. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  8. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
  9. Cool 1 minute; remove from pan.
Ingredients: Chicken
Meal Type: Main Dish
Categories: Meat and Poultry, Pie

Comments & Reviews

  • Kearna, I make a similar recipe and my family loves it. Same as yours except I add a diced cooked potato.

    We use the refrigerator pie crust instead of biscuits. Put one sheet of pie crust in a pie pan, brush some egg over it, and bake for 6-7 minutes. This will keep the pie crust from getting soggy when you add the filling. Then add the filling and top with the second pie crust. I like to brush more egg on top so that the finished pie is shiny and pretty.

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