Mini Chicken Pot Pies
These mini chicken pot pies are the perfect lunch or dinner! They are ready in 30 minutes and made with only 5 ingredients! These turn a classic comfort food into individual pot pies that are easy to make and serve!
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Servings 16
Calories 53kcal
Ingredients
- 1 Cup Cooked Diced Chicken
- 1 Can of Cream of Chicken Soup
- 1 Cup Frozen Mixed Vegetables thawed
- 1/2 tsp Garlic Powder
- Refrigerated Biscuit Dough Make sure to purchase flaky biscuits
Instructions
- First preheat your oven to 375 and spray a muffin pan with nonstick spray.
- Place diced chicken in a large bowl and add in thawed veggies, soup, and garlic powder, stir until everything is well mixed.
- Peel the biscuits apart into two equal pieces and press each one into the muffin cups. Press the biscuit dough in the bottom and up the sides of the muffin-pan cups as close to the top as possible.
- Spoon the chicken mixture into each of the biscuits filling it almost to the top.
- Place in the oven for 20-25 minutes or until the edges of the biscuit crusts are a nice golden brown.
- Serve any leftovers refrigerated in an airtight container.
Nutrition
Serving: 1g | Calories: 53kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 178mg | Fiber: 1g | Sugar: 1g