Description
These Mini Chicken Pot Pies are a comforting, easy-to-make meal perfect for weeknights. Featuring a creamy chicken and vegetable filling encased in flaky buttermilk biscuit crusts, these individual pies bake quickly in a muffin tin for a delicious handheld dinner everyone will love.
Ingredients
Filling
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup sour cream
- ½ teaspoon garlic powder
- ¼ teaspoon poultry seasoning
- ¼ teaspoon black pepper
- 1 cup frozen peas and carrots (completely thawed)
- 1 cup cooked chicken (cubed or shredded)
Crust
- 1 can (16.3 oz) Refrigerated Grands Buttermilk Biscuits
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375℉. Spray 8 cups of a 12-cup muffin tin lightly with nonstick cooking spray and set aside.
- Mix the Filling: In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, garlic powder, poultry seasoning, and black pepper. Stir until everything is thoroughly blended.
- Add Vegetables and Chicken: Stir in the thawed peas and carrots along with the cooked chicken pieces. Mix until the filling is evenly combined, then set aside.
- Prepare Biscuit Crusts: Open the biscuit can and separate the 8 biscuits onto a cutting board. Use your hands or a rolling pin to flatten each biscuit to about 5-6 inches in diameter. Press each flattened biscuit into the bottom and up the sides of the prepared muffin tin cups, forming mini pie crusts.
- Fill the Crusts: Using a 1/4 cup measuring cup, scoop the chicken filling into each biscuit crust-lined muffin cup, filling nearly to the top. Pinch and crimp the edges of the biscuit dough around the filling.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the biscuit crusts are golden brown and the filling is heated through.
- Cool and Serve: Remove the mini pot pies from the oven and let them cool for 5 minutes before carefully removing them from the muffin tin. Serve warm and enjoy your comforting mini chicken pot pies!
Notes
- Ensure the peas and carrots are completely thawed to prevent excess moisture in the filling.
- You can substitute cooked turkey or leftover rotisserie chicken for a flavorful twist.
- For a crispier crust, you can brush the biscuit dough edges with a little melted butter before baking.
- These mini pot pies are perfect for making ahead and reheating; just store leftovers in an airtight container and reheat in the oven until warmed through.
- If desired, add a pinch of dried thyme or rosemary for added herb flavor.