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An image of two mini pot pies on a white plate, but only one is in the center the other is half visible along with a little of the muffin pan in the background.
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Mini Chicken Pot Pies

These mini chicken pot pies are made with a biscuit crust and an easy filling. They come together quickly and make a fun, delicious dinner or party appetizer.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
prepare the muffin tins 15 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 591kcal
Author Elizabeth

Ingredients

  • 12 ounces Cooked Chicken boneless, skinless cut into small cubes
  • 1 (10.5 ounce) can Condensed Cream of Chicken Soup
  • 1 cup Chicken Broth
  • 10 ounces Mixed Vegetables cooked enough to defrost
  • ¼ teaspoon Black Pepper
  • ¼ cup Shredded Cheddar Cheese
  • 2 (16 ounce) cans Refrigerated Biscuits total of 16 biscuits
  • Cooking Spray or Oil to grease the muffin tins

Instructions

  • You will also need: 2 Muffin Pans (standard size)
  • Defrost the frozen vegetables. Cook them to package directions but use only about half of the recommended cooking time. Drain well.
  • Add the cooked chicken, cream of chicken soup, chicken broth, mixed vegetables, and black pepper to a saucepan. Reserve the cheese for later. Place the pan over medium heat and stir to combine. Bring the mixture to a simmer, stir occasionally.
  • Lower the heat and keep at a simmer; raise or lower the heat as needed. Cook uncovered 15 minutes to concentrate and combine the flavors and let the mixture thicken. Stir it often to make sure it is not sticking.
  • Take the pan off the heat, add the cheese and stir until it melts.
  • Let the filling cool some so that it is not steaming. Give it a stir occasionally to let the steam escape and help it cool faster.
  • In the meantime, preheat the oven to 350°F. and prepare the muffin tins.
  • Spray (or oil) the muffin pans lightly with the cooking spray. Dab away excess oil so that it is not pooling at the bottom of the tins.
  • Open the biscuit package and separate them. Place a biscuit in the muffin pan and press gently to mold on the bottom and on the sides.
  • Continue molding and pressing as it bounces back until it is securely in the pan.
  • Repeat with the rest of the biscuits.
  • Use a fork to prick the biscuits a few times on the bottoms and sides.
  • Fill the biscuit cups with 1-2 heaping tablespoons of the chicken mixture.
  • Bake 25-30 minutes until the biscuits are golden. Check on them after 20 minutes to gauge the remaining baking time.
  • Use a silicone or plastic spatula to separate the biscuits if they are touching. Gently lift them out of the muffin pan, arrange on a plate or platter, serve, and enjoy.

Notes

Use reduced sodium ingredients if you are sensitive to salt. You can find good quality low-sodium broth and canned soup. Adjust the salt at the end if desired.

Nutrition

Serving: 2Pies | Calories: 591kcal | Carbohydrates: 65g | Protein: 22g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Cholesterol: 43mg | Sodium: 1771mg | Potassium: 472mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1991IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 5mg