Irresistibly Easy Mini Chicken Pot Pies: Quick Comfort Food Recipe for Busy Families
If you’re looking for a quick and comforting meal that’s perfect for busy weeknights, these Easy Mini Chicken Pot Pies are a game-changer. Combining the classic flavors of a chicken pot pie with the convenience of a muffin pan, this recipe is sure to become a family favorite. Let’s dive into this delightful recipe!
Why You’ll Love This Recipe
These Mini Chicken Pot Pies are not only easy to make but also packed with creamy, savory goodness. They make an excellent option for meal prep, casual dinners, or even a fun cooking activity with kids. Plus, they use simple pantry staples and are incredibly versatile.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 mini pies
Ingredients
- 2 cans flaky layers biscuits
- 2 cans cream of chicken soup
- 2 cups cooked chicken, shredded (or use 2 cans of cooked chicken)
- 1 bag frozen mixed vegetables (peas, carrots, corn, green beans)
- Salt and pepper to taste
Directions
- Preheat Your Oven: Start by preheating your oven to 400°F (200°C). Lightly grease a 12-cup muffin pan with non-stick cooking spray.
- Prepare the Filling: In a large mixing bowl, combine the cream of chicken soup, shredded chicken, and frozen mixed vegetables. Season with salt and pepper to taste, and mix everything well until combined.
- Prepare the Biscuits: Open the cans of biscuits and separate them. Flatten each biscuit using your hands or a rolling pin until they are large enough to line the muffin cups. Press each flattened biscuit into the muffin cups, making sure to cover the bottom and sides to form a cup.
- Fill the Cups: Spoon the chicken and vegetable mixture into each biscuit cup, filling them generously. The mixture should be evenly distributed among the 12 cups.