Mini Chicken Pot Pies Biscuits Recipe
Yield: 12 mini pot pies
1 can (8 biscuits) refrigerated biscuit dough
1 1/2 cups (240g) mixed vegetables, thawed (carrots, peas, corn, green beans)
1 cup (approx. 6 oz) chicken breast, cut into small cubes
1/2 cup (60g) shredded cheddar cheese (optional)
1 teaspoon onion powder
1 can (10 3/4 oz) condensed cream of chicken soup (reduced-fat version if desired)
1/4 teaspoon pepper
Preheat the Oven: Start by preheating your oven to 400°F (200°C).
Prepare the Muffin Tin: Grease a 12-cup muffin tin with nonstick spray to ensure that the biscuits don’t stick to the pan.
Divide the Biscuit Dough: Open your can of biscuit dough, and gently divide each biscuit into 1 1/2 pieces to create 12 servings. Don’t worry if they are not perfect; they will bake into a lovely rustic appearance.
Press Dough into Muffin Tin: Carefully press the dough into each cup of the muffin tin, extending it slightly up the sides to form a well.
Prepare the Filling: In a large bowl, combine the condensed cream of chicken soup, mixed vegetables, chicken breast cubes, shredded cheddar cheese, onion powder, and pepper. Mix well to ensure everything is well coated and blended.
Fill the Dough Wells: Using a spoon or a small cookie scoop, distribute about 3 tablespoons of the filling into each well of the muffin tin.
Bake: Place the muffin tin into the preheated oven and bake for 12 to 15 minutes. The crust should puff up and turn golden brown.
Cool and Serve: Allow the mini pot pies to cool slightly before serving. They will have a beautiful golden-brown crust and creamy, classic filling.
Freeze If Needed: If desired, you can freeze these pot pies for later. Just let them cool completely before placing them in the freezer. Reheat as needed for a quick homemade meal.