4-Ingredient Mini Chicken Pot Pies

Packed with loads of mixed veggies and diced chicken, these 4-ingredient mini chicken pot pies are a fantastically quick and easy weeknight meal… I love baking them in individual ramekins for easy serving!

If you’ve been following my site for any length of time, you know I’ve mentioned in the past that semi-homemade really isn’t my thing. But when it comes right down to it, I’m willing to compromise occasionally to get dinner on the table in a hurry…

Feeding five hungry kids every night is NOT for the faint of heart! And these mini chicken pot pies get the job done in under 30 minutes start to finish.

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The filling calls for a full two cups of frozen mixed veggies, making them a great way to get my kids to eat the rainbow without forcing the issue.

Did you know that frozen vegetables often contain more nutrients than fresh? The reduced time from picking to processing is dramatically decreased, meaning they retain more of that fresh-picked goodness. That gets a big thumbs up from me!

The remainder of the filling is simply condensed cream of chicken soup (98% fat free!) and diced cooked chicken. I used an all-natural canned diced chicken breast that’s packed in water, but these mini chicken pot pies would also be a fabulous way to use up leftover grilled chicken.

The crust for the mini chicken pot pies is made from Pillsbury Grands! biscuits that are rolled out flat. The first time I made them, I baked them in a muffin tin, which turned out okay… But I found that the pot pies in the middle did not cook as quickly as the ones around the perimeter. And no one wants a soggy chicken pot pie!

I think spreading them out over a couple of muffin tins to give them more air circulation would help. Or you could bake them in little individual ramekins on a baking sheet, which is how I always make them now!

Mini Chicken Pot Pies

My kids love eating these mini chicken pot pies out of the ramekins, and it really doesn’t take any extra time. Added bonus — serving them is SO easy. They also have a tendency to stick in the muffin tin, so it’s a win all around.

I simply sprayed each ramekin with cooking spray and formed the pot pies as per the recipe. I then set all of the ramekins on a baking sheet and followed the baking instructions. Such a simple way to give this recipe a bit more appeal!

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Mini Chicken Pot Pies

Yield: 8 mini chicken pot pies

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Packed with loads of mixed veggies and diced chicken, these 4-ingredient mini chicken pot pies are a fantastically quick and easy weeknight meal... I love baking them in individual ramekins for easy serving!

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Ingredients

• 2 cups 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! refrigerated biscuits

Instructions

1. Preheat oven to 375 degrees.
2. In a medium bowl, combine vegetables, diced chicken, and soup. Mix well.
3. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups, or press them into 8 greased ramekins. Firmly press in bottom and up side, forming 3/4-inch rim.
4. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
5. Bake at 375 degrees for 20-22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan or serve directly in ramekins.

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Pair these mini chicken pot pies with a simple green salad and a fresh fruit side, and you’ve got a reasonably healthy and delicious meal on the table in no time flat!