Mini Chicken Pot Pies

 

🥧 Mini Chicken Pot Pies

Ingredients:

1 cup cooked chicken, shredded or diced

1 cup frozen mixed vegetables (peas, carrots, corn, etc.), thawed

1 can (10.5 oz) cream of chicken soup

1/2 tsp garlic powder

1/4 tsp black pepper

1 can refrigerated biscuit dough (like Pillsbury Grands)

1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a muffin tin.

2. Flatten biscuits slightly and press each one into the bottom and sides of the muffin cups to form little crusts.

3. In a bowl, mix the chicken, veggies, cream of chicken soup, garlic powder, and black pepper until combined.

4. Spoon the mixture into each biscuit cup. Don't overfill — just enough to fill the crust.

5. Top with cheese if using.

6. Bake for 15–18 minutes, or until the biscuits are golden brown and the filling is bubbly.

7. Cool slightly, then remove from tin and serve warm.

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📝 Tips:

You can use leftover rotisserie chicken.

Swap out the cream of chicken soup for cream of mushroom or cream of celery if preferred.

Add chopped fresh parsley for a pop of color and flavor.