🍗 Easy Mini Chicken Pot Pies
🧁 Ingredients (Makes 8–10 mini pies):
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1 ½ cups cooked chicken, chopped or shredded (rotisserie works great!)
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1 cup frozen mixed vegetables, thawed (peas, carrots, corn, etc.)
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1 can (10.5 oz) cream of chicken soup
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½ cup shredded cheddar cheese (optional)
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Salt & pepper to taste
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1 tube refrigerated biscuit dough (like Pillsbury Grands Jr. or similar)
🥣 Instructions:
1. Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
2. Make the filling:
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In a bowl, mix together the chicken, veggies, cream of chicken soup, cheese (if using), and a little salt & pepper.
3. Prep the dough:
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Separate the biscuit dough into individual biscuits.
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Flatten each one into a ~4-inch circle (use your hands or a rolling pin).
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Press each circle into a muffin cup, gently shaping it up the sides like a crust.
4. Fill & bake:
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Spoon the chicken mixture evenly into each biscuit cup — don’t overfill.
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Bake for 15–18 minutes, or until the biscuit edges are golden brown and the filling is hot and bubbly.
5. Cool slightly & serve:
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Let cool for 5 minutes before popping out of the tin.
🧀 Optional Add-Ons:
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Sprinkle a little Parmesan or extra cheddar on top before baking.
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Add a pinch of thyme or garlic powder to the filling for extra flavor.
🥶 Make-Ahead & Freeze:
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Freeze baked pies individually. Reheat in a 350°F oven for 10–15 minutes.
Want a gluten-free version, or one using puff pastry or crescent dough? Just say the word!
