Why You’ll Love This Recipe
- Individual Portions: Perfectly sized for single servings, making them great for meal prep or gatherings.
- Quick and Easy: Utilizes pre-made biscuit dough to save time without compromising on taste.
- Versatile: Easily customizable with your favorite vegetables or protein substitutes.
- Freezer-Friendly: Make ahead and freeze for a quick meal option on busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 can (8 biscuits) refrigerated biscuit dough
- 1½ cups mixed vegetables, thawed (such as carrots, peas, corn, green beans)
- 1 cup cooked chicken breast, diced
- ½ cup shredded cheddar cheese (optional)
- 1 teaspoon onion powder
- 1 can (10¾ oz) condensed cream of chicken soup
- ¼ teaspoon black pepper
Directions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Muffin Tin: Lightly grease a 12-cup muffin tin with nonstick spray.
- Divide the Biscuit Dough: Separate each biscuit into 1½ pieces to create 12 portions.
- Form the Crusts: Press each dough piece into the muffin cups, extending slightly up the sides to form a well.
- Mix the Filling: In a bowl, combine the cream of chicken soup, mixed vegetables, diced chicken, cheddar cheese (if using), onion powder, and black pepper. Stir until well combined.
- Fill the Cups: Spoon approximately 3 tablespoons of the filling into each dough-lined muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes, or until the biscuit dough is golden brown.
- Cool and Serve: Allow the mini pot pies to cool for a few minutes before removing from the tin and serving.
Servings and Timing
- Servings: Makes 12 mini pot pies
- Preparation Time: 10 minutes
- Cooking Time: 12-15 minutes
- Total Time: Approximately 25 minutes
Variations
- Turkey Pot Pies: Substitute diced turkey for chicken, ideal for using holiday leftovers.
- Vegetarian Option: Omit the meat and add more vegetables or use tofu for a meatless version.
- Herb Infusion: Incorporate fresh herbs like thyme, parsley, or rosemary into the filling for added flavor.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for some heat.
Storage/Reheating
- Storage: Place cooled pot pies in an airtight container and refrigerate for up to 3 days.
- Freezing: Once cooled, wrap each pot pie individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
- Reheating: For refrigerated pies, reheat in a 350°F (175°C) oven for 10 minutes. For frozen pies, bake at 350°F (175°C) for 20-25 minutes, or until heated through.
FAQs
Can I use homemade biscuit dough instead of canned?
Yes, homemade biscuit dough works well and adds a personal touch to the recipe.
What other vegetables can I include?
Feel free to use vegetables like broccoli, bell peppers, or zucchini based on your preference.
Is there a dairy-free version?
Use a dairy-free cream soup and omit the cheese, or substitute with a dairy-free cheese alternative.
Can I prepare the filling in advance?
Yes, the filling can be made a day ahead and stored in the refrigerator until ready to assemble.
How do I prevent the bottoms from getting soggy?
Ensure the filling is not too liquidy, and bake the pies until the biscuit dough is fully cooked and golden.
Can I use puff pastry instead of biscuit dough?
Yes, puff pastry can be used; adjust baking time as needed to ensure proper cooking.
What can I serve with these mini pot pies?
They pair well with a fresh garden salad, mashed potatoes, or steamed green beans.
How can I make them gluten-free?
Use gluten-free biscuit dough and ensure all other ingredients are gluten-free.
Are these suitable for kids’ lunches?
Absolutely, their portable size makes them great for kids’ lunchboxes.
Can I add spices for extra flavor?
Certainly, spices like paprika, garlic powder, or curry powder can enhance the flavor profile.
Conclusion
These Mini Chicken Pot Pies offer a delightful twist on a classic dish, combining convenience with rich, comforting flavors. Their individual size makes them perfect for meal prepping, family dinners, or gatherings. With easy customization options and straightforward preparation, this recipe is sure to become a favorite in your household.
Mini Chicken Pot Pies
These Mini Chicken Pot Pies bring all the comfort of a classic pot pie in an easy, individually portioned format. Made with pre-made biscuit dough, creamy chicken filling, and wholesome vegetables, they’re perfect for busy weeknights, meal prep, or freezer-friendly meals.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: ~25 minutes
- Yield: 12 mini pot pies
- Category: Main Course, Snack
- Method: Baking
- Cuisine: American
Ingredients
- 1 can (8 biscuits) refrigerated biscuit dough
- 1½ cups mixed vegetables, thawed (carrots, peas, corn, green beans)
- 1 cup cooked chicken breast, diced
- ½ cup shredded cheddar cheese (optional)
- 1 tsp onion powder
- 1 can (10¾ oz) condensed cream of chicken soup
- ¼ tsp black pepper
Instructions
Preheat the Oven:
- Set your oven to 400°F (200°C).
2. Prepare the Muffin Tin:
- Lightly grease a 12-cup muffin tin with nonstick spray.
3. Form the Crusts:
- Separate each biscuit into 1½ pieces to create 12 portions.
- Press each dough piece into the muffin cups, extending slightly up the sides to form a well.
4. Mix the Filling:
- In a bowl, combine the cream of chicken soup, mixed vegetables, diced chicken, cheddar cheese (if using), onion powder, and black pepper.
- Stir until well combined.
5. Fill the Cups:
- Spoon about 3 tablespoons of filling into each dough-lined muffin cup.
6. Bake:
- Bake for 12-15 minutes, or until the biscuit dough is golden brown.
7. Cool & Serve:
- Let the mini pot pies cool for a few minutes before removing from the tin.
- Serve warm and enjoy!
Notes
- Turkey Pot Pies: Substitute diced turkey for chicken, perfect for holiday leftovers.
- Vegetarian Option: Omit the meat and add extra vegetables or tofu.
- Herb Infusion: Add thyme, parsley, or rosemary for extra flavor.
- Spicy Kick: Mix in red pepper flakes or hot sauce for heat.
