Mini Chicken Pot Pies Recipe

Mini Chicken Pot Pies Recipe

Ingredients:

• For the Filling:
  • 1 lb (450g) cooked chicken breast, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn, or your choice)
  • 1 can (10.5 oz) condensed cream of chicken soup (you can also substitute with homemade cream of chicken sauce)
  • 1/4 cup milk (adds creaminess to the mixture)
  • 1/2 cup shredded cheddar cheese (optional, for extra richness)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste (adjust based on preference)
• For the Crust:
  • 2 cans (16.3 oz each) refrigerated biscuit dough (such as Pillsbury Grands, or any pre-made biscuit dough)
  • 1 egg (optional, for egg wash to give the pies a golden sheen)

 

Instructions:

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures the oven is ready once your mini pot pies are assembled. Grease a 12-cup muffin tin or individual mini pie pans with non-stick cooking spray to prevent sticking. Set it aside while you prepare the filling and biscuit dough.

Step 2: Prepare the Chicken Filling
In a large mixing bowl, combine the shredded or diced cooked chicken, frozen mixed vegetables, and the can of cream of chicken soup. Add in the 1/4 cup of milk to create a smooth, creamy consistency. If you want your pies extra cheesy, fold in the shredded cheddar cheese at this point. Stir in the garlic powder, onion powder, and season with salt and pepper to taste. Mix well until all the ingredients are thoroughly combined and coated in the creamy sauce.

Step 3: Flatten the Biscuit Dough
Open both cans of refrigerated biscuit dough. Take each biscuit and gently flatten it out with your hands or a rolling pin. You want to make each biscuit large enough to fit into the muffin cups, forming a little crust that will hold the chicken filling. Press each flattened biscuit into the greased muffin tin, making sure to leave enough dough to rise along the sides, creating a mini “bowl” for your filling.

 

Step 4: Fill the Biscuit Cups
Spoon approximately 2 to 3 tablespoons of the prepared chicken mixture into each dough cup. Be sure to evenly distribute the filling among all the cups. The filling should mound slightly above the edges of the dough, but not too high, as the biscuits will rise in the oven.

Step 5: Optional Egg Wash
For a golden, glossy finish on your mini pot pies, beat an egg and brush it over the top of the exposed biscuit dough. This step is optional but adds a beautiful sheen to the finished pies.

Step 6: Bake
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the biscuits are golden brown and cooked through. The edges of the biscuits should puff up around the filling, and the tops should be golden and firm to the touch.

Step 7: Cool and Serve
Once baked, remove the muffin tin from the oven and let the mini pot pies cool for about 5 minutes in the pan. This allows the pies to firm up slightly, making them easier to remove from the tin. Gently lift each mini pot pie out of the muffin tin using a butter knife or a spoon.

 

Serving Suggestions:
These mini chicken pot pies are a perfect bite-sized option for appetizers, snacks, or even a fun twist on a classic dinner. Serve them warm, and garnish with fresh parsley for an extra pop of color and flavor. Pair them with a simple side salad or mashed potatoes for a complete meal.

Variations & Tips:

• Vegetarian Option: Swap the chicken with sautéed mushrooms or tofu and use cream of mushroom soup.
• Customizable Filling: Try adding diced potatoes, sautéed onions, or bacon bits for extra flavor.
• Storage: These pies can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in a 350°F oven for 10-12 minutes before serving.

Enjoy these delicious, flaky, and creamy mini chicken pot pies!