Description
These Mini Chicken Pot Pies with Grands Biscuits are a delightful and easy-to-make comfort food perfect for individual servings. Featuring tender chicken, mixed vegetables, and creamy seasoning encased in flaky biscuit cups, they offer a quick and satisfying meal ideal for busy weeknights or meal prep.
Ingredients
Scale
Pie Shell
- 1 can refrigerated Grands biscuits
- Nonstick cooking spray
Filling
- 2 cups cooked chicken breast, diced
- 1 cup frozen mixed vegetables, thawed
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Prepare the muffin tin: Preheat your oven to 375°F (190°C). Lightly spray a standard muffin tin with nonstick cooking spray to prevent sticking and ensure easy removal of the pot pies.
- Shape the biscuit cups: Separate the refrigerated Grands biscuits and flatten each slightly using your hands or a rolling pin. Press each flattened biscuit into a muffin cup, covering the bottom and sides completely to form a crust.
- Make the filling: In a large bowl, combine the diced cooked chicken breast, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, black pepper, and salt. Stir until the mixture is well blended and uniform in texture.
- Fill the biscuit cups: Spoon the chicken and vegetable mixture evenly into each biscuit-lined muffin cup, filling them to the top for generous servings.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the biscuit crusts are golden brown and fully cooked through.
- Cool and serve: Let the mini pot pies cool in the muffin tin for about 5 minutes before carefully removing them. Serve warm for the best flavor and texture.
Notes
- For an extra cheesy topping, sprinkle a little shredded cheddar over the pot pies during the last 5 minutes of baking.
- These mini pot pies freeze well—allow them to cool completely, then freeze individually for convenient reheating later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 280
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg
