Mini Chicken Pot Pies

Mini Chicken Pot Pies ~ Grands Biscuits loaded with Chicken, Cheese, & Mixed Veggies! Perfect for busy weeknights with school in full swing!

The kids are back and school and life is getting crazy right? Sports, homework, activities are running your life and you are just trying to keep your head above water and the family as organized as they can get.

Who feels like this?

If you do I have a great post for you today. It’s full of back to school dinner ideas! I bet you are looking for fast, easy recipes that fit with your life aren’t you?

I knew it! I’m so good at this. It’s like I can read your mind right? Ha. I wish. Well if I could I probably would be writing this blog. I’d have super powers and I’d be off sunbathing on the beach because well I’d be rich.

Luckily for you I’m just here to make your life easier and that’s how I can read your mind. I promised you “Simple, Easy, but Delicious” didn’t I? I’m delivering big time today!

These Cheesy Chicken Pot Pie Puffs were inspired by this wonderful Pillsbury recipe “Chicken Pot Pie Puffs”, but well my husband’s motto is everything’s better with cheese right? I went with his motto tonight. I’m going to say he was totally right on with this one. Shhhh…. don’t tell him though! It might boost he’s ego a little.

Make sure you don’t miss any of the fun stuff Julie’s Eats & Treats is up too!

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5 from 2 votes

Mini Chicken Pot Pies

Grands Biscuits loaded with Chicken, Cheese, & Mixed Veggies make these Mini Chicken Pot Pies delicious.

Prep:15 mins

Cook:20 mins

Total:35 mins

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Ingredients

• ▢ 2 cups frozen mixed vegetables thawed
• ▢ 1 cup diced cooked chicken
• ▢ 10 3/4 ounces can condensed cream of chicken soup
• ▢ 16.3 ounces refrigerated biscuits
• ▢ 1 cup shredded cheddar cheese
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon dried minced onions

Instructions

• Heat oven to 375°F.
• In medium bowl, combine vegetables, chicken, soup, cheese, garlic powder and onions; mix well.
• Take each biscuit and press into a 5 1/2 inc round. Place each biscuit into a greased muffin cup. Press in bottom and up the side with some of the biscuit hanging over the edge of the tin. Spoon 1/8 of the chicken mixture into each biscuit. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
• Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
• Cool 1 minute; remove from pan.

Tips

Chicken: You can cook chicken breasts for this recipe or it’s a great way to use up leftover chicken or pick up a rotisserie chicken at the store to make it even easier. Another idea is to use canned chicken just drain it and add it!

Veggies: Use your favorite combo of frozen vegetables for this recipe. Frozen broccoli, green beans, peas, carrots, and cauliflower are all great. A combination of any of them will work, too!

Garnish Ideas: Serve them just as the are or sprinkle a little grated Parmesan cheese over the top. A sprinkle of chopped parsley and freshly ground black pepper is delicious, too.

Video

Nutrition Information

Serving: 1, Calories: 183kcal (9%), Carbohydrates: 8g (3%), Protein: 13g (26%), Fat: 11g (17%), Saturated Fat: 6g (38%), Cholesterol: 43mg (14%), Sodium: 259mg (11%), Potassium: 207mg (6%), Fiber: 1g (4%), Vitamin A: 2605IU (52%), Vitamin C: 5mg (6%), Calcium: 226mg (23%), Iron: 0.8mg (4%)

© Julie’s Eats & Treats™

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

I was selected for this opportunity as a member of Clever Girls Collective. The content and opinions expressed here are all my own and are not indicative of the opinions or positions of General Mills. Compensation was provided by General Mills via Clever Girls Collective.