Pair of buffoons
Pair of buffoons
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Easy Mini Chicken Pot Pies
Flaky Mini Chicken Pot Pies with Creamy Veggie Filling
Ingredients:
2 cups cooked, shredded chicken
1 cup frozen peas and carrots, thawed
1/2 cup corn kernels (optional)
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 tube refrigerated biscuit dough (8-count)
1/2 cup shredded cheddar cheese (optional)
Fresh parsley, chopped, for garnish (optional)
Directions:
Preheat oven to 375°F (190°C). Lightly grease a muffin tin (8–10 wells).
In a large bowl, mix the shredded chicken, peas and carrots, corn, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
Separate biscuit dough and flatten each piece into a 4–5 inch round. Press each round into a muffin cup, forming little crusts.
Spoon the chicken mixture evenly into the biscuit cups, filling them nearly to the top.
Sprinkle with shredded cheddar if using.
Bake for 20–25 minutes, or until biscuits are golden brown and filling is bubbly.
Let cool slightly before removing from tin. Garnish with fresh parsley if desired and serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 330 kcal | Servings: 8 mini pot pies
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Dinner just got easier AND cuter These Easy Mini Chicken Pot Pies are creamy, flaky, and totally craveable.Easy Mini Chicken Pot Pies Flaky Mini Chicken Pot Pies with Creamy Veggie Filling Ingredients: 2 cups cooked, shredded chicken 1 cup frozen peas and carrots, thawed 1/2 cup corn kernels (optional) 1 can (10.5 oz) cream of chicken soup 1/2 cup milk 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste 1 tube refrigerated biscuit dough (8-count) 1/2 cup shredded cheddar cheese (optional) Fresh parsley, chopped, for garnish (optional) Directions: Preheat oven to 375°F (190°C). Lightly grease a muffin tin (8–10 wells). In a large bowl, mix the shredded chicken, peas and carrots, corn, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined. Separate biscuit dough and flatten each piece into a 4–5 inch round. Press each round into a muffin cup, forming little crusts. Spoon the chicken mixture evenly into the biscuit cups, filling them nearly to the top. Sprinkle with shredded cheddar if using. Bake for 20–25 minutes, or until biscuits are golden brown and filling is bubbly. Let cool slightly before removing from tin. Garnish with fresh parsley if desired and serve warm. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 330 kcal | Servings: 8 mini pot pies #chickenpotpie #easyrecipes #comfortfood #minipies #familyfriendly #muffintinmeals #weeknightdinner #chickenrecipes #creamyfilling #biscuitcrust #easybaking #homemadecomfort #freezerfriendly #simpledinners #mealprepideas #kidsfavorites #chickenmeal #quickbakes #savorypies #biteSized Dinner just got easier AND cuter These Easy Mini Chicken Pot Pies are creamy, flaky, and totally craveable.
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