All the cozy comfort of classic pot pie, baked into handheld muffin-size bites!
⭐ Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup (10.5 oz)
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- 1 can refrigerated biscuit dough (like Pillsbury Grands or homestyle)
- Optional: shredded cheddar cheese, parsley for garnish
👩🍳 Instructions:
1️⃣ Preheat Oven:
Preheat your oven to 375°F (190°C). Spray a muffin tin with nonstick cooking spray.
2️⃣ Make the Filling:
In a bowl, mix together:
- Cooked chicken
- Mixed veggies
- Cream of chicken soup
- Garlic powder, salt, and pepper
Optional: stir in 1/2 cup shredded cheddar for extra cheesiness!
3️⃣ Prep the Biscuits:
Separate the biscuits and flatten each into a 4–5 inch circle. Press each one into a muffin cup, forming little bowls up the sides.
4️⃣ Fill ‘Em Up:
Spoon the chicken mixture evenly into each biscuit cup — about 2 heaping tablespoons per cup.
5️⃣ Bake:
Bake for 15–18 minutes, or until the biscuits are golden brown and the filling is bubbly.
6️⃣ Cool & Serve:
Let cool for 5 minutes before removing. Garnish with chopped parsley if desired. Serve warm!
⏱ Quick Info:
Prep Time: 10 min | Bake Time: 15–18 min
Total Time: ~30 min | Yields: 8 mini pot pies
🍯 Why You’ll Love This Recipe:
✔ Quick & easy dinner or snack
✔ Flaky crust with creamy center
✔ Kid-friendly and freezer-friendly
✔ Perfect for parties, lunchboxes, or comfort food cravings!
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