Easy Mini Chicken Pot Pies (Print Version)
# Ingredients:
01 -
2 cans of refrigerated biscuits (8 count each can).
02 -
1/2 pound of boneless, skinless chicken breast (approximately 1 large breast).
03 -
1 bag frozen peas and carrots.
04 -
1 can cream of chicken soup.
05 -
Cooking spray for pan.
06 -
Garlic powder.
07 -
Onion powder.
08 -
Salt.
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray.
02 -
Chop the chicken into small, bite-sized pieces. Cook over medium-high heat until no longer pink. Season the chicken with garlic powder, onion powder, and a pinch of salt, or any preferred spices. Remove from heat.
03 -
Stir the frozen peas and carrots along with the cream of chicken soup into the pan with the cooked chicken. Set the mixture aside.
04 -
Open the biscuit cans and flatten each biscuit to make it thin enough to fit into the muffin cups.
05 -
Fill each biscuit with a spoonful of the chicken mixture. Bake at 350°F for 30-35 minutes, or until the biscuits are golden brown.
06 -
If using only 1 can of biscuits, the leftover chicken mixture can be frozen for up to 2 months to use for another meal.
# Notes:
01 -
These Easy Mini Chicken Pot Pies are a convenient and comforting meal. Made with refrigerated biscuits, creamy chicken, and vegetable filling, they're perfect for a quick dinner or meal prep.