Description
These Mini Chicken Pot Pies with Grands Biscuits are a delightful twist on the classic comfort food. Individual portions filled with creamy chicken and vegetable mixture, topped with flaky biscuits, make for a perfect meal.
Ingredients
Scale
For the Filling:
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup milk
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables, thawed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust:
- 1 can (16.3 ounces) refrigerated Pillsbury Grands biscuits
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F. Lightly grease a muffin tin.
- Prepare filling: In a medium bowl, mix cream of chicken soup, milk, shredded chicken, mixed vegetables, thyme, salt, and pepper until well combined.
- Assemble pot pies: Separate biscuits and flatten slightly. Press one biscuit into each muffin cup, forming a cup shape. Spoon chicken mixture evenly into each biscuit cup. Top with shredded cheddar cheese if desired.
- Bake: Bake for 15–18 minutes, until biscuits are golden brown and filling is bubbly.
- Serve: Let cool for 5 minutes before removing from muffin tin. Serve warm.
Notes
- You can substitute cooked turkey or rotisserie chicken for variation.
- For a crispier crust, brush biscuit edges with melted butter before baking.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 320
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 55 mg
