Yield: 8 mini chicken pot pies
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!
Prep Time
15 minutes
Cook Time
22 minutes
Total Time
37 minutes
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
- Preheat oven to 375 degrees.
- In a medium bowl, combine vegetables, diced chicken, and soup. Mix well.
- 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.
- 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.
- 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.