Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 10 Servings
These heavenly treats are my ultimate comfort food! I can’t count how many times I’ve made these Mini Chicken Pot Pies since I learned about this recipe. You will surely love this recipe. It is very simple and easy to prepare! All you need are four basic ingredients. Yes, you read it right! This can yield up to 10 servings so invite your friends over and surprise them with these pies! I always serve these treats with a salad on the side. It is a meal you will surely remember. Enjoy!
Ingredients:
1 c mixed frozen vegetable PEAS, CARROTS, CORN, AND GREEN BEANS, DEFROSTED
1 can cream of chicken soup
1 package of refrigerated biscuit dough
¾ c chopped leftover chicken OR 1 SMALL FRESH CHICKEN BREAST, FULLY COOKED
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Apply cooking spray to0 a muffin tin.
In a medium mixing bowl, add mixed veggies, cream of chicken soup, and chicken. Stir everything until well incorporated.
Detach each biscuit from each other, then fill each muffin cup with them. Press it with your finger from the center to the sides.
Fill each muffin tin with 2 tbsp of the filling. Make sure not to overfill. You need some space when baking.
Place the muffin in the preheated oven and bake the pies for about 20 to 25 minutes or until they turn golden brown or a toothpick comes out clean after inserting in the middle of one pie.
Remove the chicken pot pies from the oven and allow them to rest for a few minutes at room temperature.
Serve and enjoy!
Notes:
Feel free to use refrigerated crescent roll dough if you like. Just make sure to remove the excess dough on the sides once you put it in the muffin tin.