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Mini Chicken Pot Pies
Mini Chicken Pot Pies bake seasoned chicken, veggies, and cheddar in golden biscuit cups. This easy muffin tin recipe makes 24 pies in about 45 minutes.
Servings 24
Calories 60kcal
Ingredients
- 3 cups cooked chicken chopped; rotisserie or leftover both work
- 1½ teaspoons Italian seasoning
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- ¾ teaspoon black pepper ground
- 1½ cups cheddar cheese shredded, plus small handful for the tops
- 2 15-ounce cans mixed vegetables drained
- 2 10.5-ounce cans cream of mushroom soup
- 3 16-ounce cans refrigerated biscuits
Instructions
Make the Filling
- Preheat the oven to 375º Fahrenheit. Lightly grease two 12-cup muffin tins.
- Stir the chicken, Italian seasoning, garlic powder, onion powder, and pepper together in a large bowl.
- Add the cheddar, mixed vegetables, and cream of mushroom soup. Mix until evenly coated.
Shape the Cups
- Separate the biscuits and flatten each one into a 4-inch circle.
- Press each circle into a muffin cup, covering the bottom and sides.
Fill and Bake
- Divide the filling evenly among the cups, about a heaping ⅓ cup each.
- Sprinkle the reserved cheddar over the tops.
- Bake for 18 to 20 minutes, until the biscuits are golden brown.
- Cool in the pans for 3 to 4 minutes, then move to a wire rack. Serve warm.
Notes
BISCUITS
Tested with Pillsbury Grands 8-count cans. With another brand, use 24 biscuits total and watch the bake time.FOOD SAFETY
Chicken is safely reheated at an internal temperature of 165º Fahrenheit.Nutrition
Calories: 60kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin A: 85IU | Vitamin C: 0.04mg | Calcium: 55mg | Iron: 0.3mg