Mini Pot Pies
Delicious mini pot pies filled with a creamy vegetable and optional chicken filling, all encased in a flaky biscuit crust.
Ingredients
For the crust
- 12 pieces refrigerated biscuits For flaky and buttery base
For the filling
- 1 can cream-style condensed soup Provides a creamy texture
- 2 cups frozen vegetable blend Drained and thawed
- 1 cup cooked and diced chicken Optional for additional protein
- to taste salt and pepper Adjust according to flavor preference
Instructions
Preparation
- Preheat the oven to 350°F.
- Spray a non-stick 12-cup regular muffin pan with cooking spray.
- Flatten each biscuit to about 5 inches in diameter.
- Gently position the flattened biscuits into the prepared muffin pan.
- In a large bowl, mix together the thawed vegetables, cream-style soup, and optional chicken until well combined.
- Firmly press the biscuits down in the pan to create a bowl-like shape.
- Scoop approximately 1/3 cup of the filling into each biscuit cup, avoiding overfilling.
Baking
- Place the muffin pan in the oven and bake for about 23 minutes until golden brown and filling is set.
- Let cool for 5 minutes before gently removing from the pan.
Notes
These mini pot pies can be made ahead of time and stored in the fridge. They can also be frozen unbaked and cooked later. Adjust seasoning with herbs like thyme or garlic powder for added flavor.