Mini Chicken Pot Pies
Grands Biscuits loaded with Chicken, Cheese, & Mixed Veggies make these Mini Chicken Pot Pies delicious.
Servings: 8
Calories: 183kcal
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.
Video
Notes
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.
Nutrition
Serving: 1 | Calories: 183kcal | Carbohydrates: 8g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 259mg | Potassium: 207mg | Fiber: 1g | Vitamin A: 2605IU | Vitamin C: 5mg | Calcium: 226mg | Iron: 0.8mg