Simple, delicious and portion-controlled, these mini chicken pot pies are a family favorite quick + easy supper, or snack.
Prep Time:10MINUTES MINS
Cook Time:20MINUTES MINS
Total Time:30MINUTES MINS
Servings (adjustable): 10
Calories: 187
Ingredients
▢1-½ cups chopped cooked chicken
▢1 can (10.75 ounces) 98% fat-free cream of chicken soup
▢1-½ cups frozen mixed vegetables, thawed
▢½ teaspoon dried thyme (optional)
▢All-purpose flour (for rolling out the biscuits)
▢1 package (12 ounces) refrigerated biscuits (10 biscuits)
▢½ cup reduced-fat shredded cheese
Instructions
Heat the oven to 350F degrees. Spray 10 cups of a standard (2-½-inch) 12-cup muffin pan with nonstick cooking spray.
In a medium bowl, stir together the chicken, soup, vegetables and thyme (if using).
Sprinkle a little flour on a work surface. Pat the biscuits to flatten.
Press the flattened biscuits into the bottoms and up the sides of the muffin-pan cups.
Divide the chicken-vegetable mixture evenly among the biscuit-lined muffin cups. Lightly press the chicken mixture down so it’s level. Sprinkle each cup with about 2 teaspoons cheese.
Bake for 20 – 25 minutes, or until the biscuits are golden brown and the cheese is melted.
Remove from the oven and let the mini chicken pot pies cool in the pan set on a wire rack for about 5 minutes.
Carefully remove the pies from the pan and enjoy.
Recipe Notes
Serving size: 1 mini chicken pot pie
Nutrition Facts
Muffin Tin Mini Chicken Pot Pies
Amount Per Serving (1 mini chicken pot pie)
Calories 187Calories from Fat 39
% Daily Value*
Fat 4.3g7%
Carbohydrates 25.2g8%
Fiber 2.1g8%
Protein 11.6g23%
- Percent Daily Values are based on a 2000 calorie diet.
