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Mini Chicken Pot Pie Recipe

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This recipe for Mini Chicken Pot Pie is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup chopped cooked chicken
1 can cream of chicken soup
1 cup mixed frozen vegetables (peas, carrots, corn, green beans), defrosted
1 package refrigerated biscuit dough
Directions:
Directions:
Preheat the oven to 375°.

In a medium bowl, combine chicken, mixed vegetables, and cream of chicken soup.

Separate biscuits and press into the cups of a greased muffin tin, extending dough up the sides.

Spoon approximately 2 tablespoons of the filling into each biscuit cup.

Bake for 20-25 minutes until golden brown and bubbly.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Use leftover chicken for an even quicker prep. Watch the pies closely in the last few minutes of baking to avoid over-browning. These mini chicken pot pies are perfect for a quick dinner or snack.

 

 

 

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