Mini Chicken Pot Pies
Packed with loads of mixed veggies and shredded chicken, these 4-ingredient mini chicken pot pies are a fantastic quick and easy weeknight meal... I love baking them in individual ramekins for easy serving!
Servings: 8 pot pies
Ingredients
- 2 cups frozen mixed vegetables thawed
- 1 cup shredded rotisserie chicken
- 1 (10.5-ounce) can cream of chicken soup
- 1 (16.3-ounce) can refrigerated homestyle biscuits
- cooking spray
Instructions
- Adjust oven rack to middle position and heat oven to 375℉. Coat the inside of the muffin cups or ramekins generously with cooking spray to prevent sticking.
- Roll each biscuit into roughly 5 ½-inch rounds. Firmly press the rounds into the prepared muffin cups or ramekins and up the sides to form a ¾-inch rim.
- Mix the chicken, veggies, and soup together in a large bowl. Spoon a generous ⅓ cup of the chicken filling into each mini pot pie. Fold the biscuit dough up and over the filling to prevent it from bubbling over while baking.
- Bake at 375℉ for 20 minutes or until the biscuit crusts are golden brown. Cool for 1 minute. Remove from pan or serve directly in ramekins.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended.
Substitution suggestions:
• Shredded rotisserie chicken »
• Shredded rotisserie chicken » canned diced chicken breast, diced grilled chicken, poached chicken, or leftover turkey.
• Frozen mixed vegetables » frozen peas and carrots or frozen peas.
• Refrigerated homestyle biscuits » flaky layer-style biscuits or croissant dough.
• Sprinkle shredded cheese over top, as desired.
Nutrition
Serving: 1g | Calories: 144kcal | Carbohydrates: 15g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 363mg | Fiber: 2g | Sugar: 2g
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