Description
Mini Chicken Pot Pies made with biscuits, chicken, vegetables, and creamy soup. A quick 4-ingredient muffin tin dinner that is kid-friendly and ready in about 30 minutes.
Ingredients
2 cups frozen mixed vegetables (thawed)
1 (12.5oz) can chicken breast, drained
1 (10.5oz) can condensed cream of chicken soup
1 (16.3oz) tube refrigerated biscuits
Optional: black pepper, onion powder, thyme, garlic powder
Instructions
1. Preheat oven to 375°F and grease 8 muffin tin slots.
2. Drain canned chicken thoroughly.
3. Mix chicken, vegetables, soup, and optional seasonings.
4. Flatten each biscuit into 5-6 inch rounds.
5. Press biscuits into muffin tin slots.
6. Fill each with chicken mixture generously.
7. Bake 20-22 minutes until golden brown.
8. Rest 5 minutes before removing and serving.
Notes
Drain chicken well to prevent soggy bottoms.
Allow pies to rest before removing.
Store leftovers in refrigerator up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 3g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Mini Chicken Pot Pies, 4-ingredient dinner, muffin tin recipe, quick dinner, kid-friendly meals