In the whirlwind of daily life, finding the time to cook a nutritious and satisfying meal can sometimes feel like a tall order. That’s where these delightful Easy Mini Chicken Pot Pies come in! Perfect for those busy evenings, these little pies are baked in a muffin tin, making them a fun, easy-to-serve option that’s just as good for dinner as they are for a next-day lunch snack.
I stumbled upon this recipe on a hectic evening with some leftover chicken and veggies begging to be used. Eager for something quick yet appetizing, I transformed those humble ingredients into these mini pot pies. To my family’s delight, they were an instant hit and quickly became a staple in our meal rotation. What I love most about this recipe is its versatility; you can swap in different veggies or proteins depending on what’s in your fridge.
Easy Mini Chicken Pot Pies Recipe
Ingredients:
- 1 or 2 cans of refrigerated biscuits
- 1/2 lb of boneless, skinless chicken breast
- 1 bag of frozen peas and carrots
- 1 can of cream of chicken soup
- Salt and pepper to taste
- Cooking spray
Instructions:
Preheat and Prepare:
Begin by heating your oven to 350 degrees Fahrenheit. Generously grease your muffin tin with cooking spray to prevent sticking.
Cook the Chicken:
Cut the chicken breast into small, bite-sized pieces. In a skillet over medium-high heat, cook the chicken until it’s no longer pink inside. Feel free to season with onion powder, salt, or your favorite herbs for extra flavor.
Mix Filling:
In the same skillet, reduce the heat to low and add the frozen peas and carrots, along with the cream of chicken soup, stirring to combine. This creates your pie filling.
Prepare Biscuits:
Take the refrigerated biscuits and flatten each one with your hands or a rolling pin until they’re thin enough to fit into the cups of your muffin tin.
Assemble the Pies:
Press each biscuit into a cup in the muffin tin, forming a little pocket. Spoon the chicken and vegetable mixture into each biscuit cup.
Bake:
Place the muffin tin in the oven and bake for about 30 minutes, or until the biscuits are golden brown and the filling is bubbly.
Serve and Enjoy:
Once baked, let them cool for a few minutes before serving. They’re perfect hot from the oven!
Pro Tip: Any leftover filling can be frozen for up to 2 months and is perfect for whipping up a quick meal when you’re short on time.
These Easy Mini Chicken Pot Pies are not just simple to make but are also a delightful way to enjoy a classic comfort food in a new, fun format. Whether you’re rushing to feed a hungry family or looking to impress guests with a tasty appetizer, these mini pot pies are sure to please. Give them a try and enjoy the comforting taste of homemade pot pie, any night of the week!