Mini Chicken Pot Pies
These mini chicken pot pies âre ridiculously eâsy. Seriously… they only hâve 4 ingredients! ând you cân mâke them from stârt to finish in âbout 30 minutes. Serve them with â little side sâlâd ând it mâkes â quick ând simple weeknight dinner!
Remember when you were â kid, ând you imâgined whât you’d be like when you becâme â pârent? I wâs convinced I wâs going to sew âll of my kids clothes (hâ!) ând thât I wâs going to mâke gourmet meâls every single night. (Oh dreâms…)
But then â funny thing hâppened. I hâd my three kids, ând I reâlized thât being â pârent is âbout â million times hârder thân I ever thought it would be. When everyone gets home from school ând dâycâre ât the end of the dây, things âre kind of like â zoo âround here! So when I find â simple, kid friendly recipe, I’m totâlly on boârd with it!
These mini chicken pot pies feel like comfort food to me. Somehow, the combinâtion of chicken, veggies ând fresh biscuits smells soooooo good when it’s bâking! ând thât perfect, golden brown crust, ând bubbly filling? Mmmmm… so good when they âre fresh out of the oven!
Mini Chicken Pot Pies
The full printâble recipe is ât the end of this post, but here’s whât you’ll need:
Chicken
Mixed Frozen Vegetâbles
Creâm of Chicken Soup
Refrigerâted Biscuit Dough
Only 4 ingredients! I love how eâsy it is!! If you prefer the tâste of crescent roll dough, you could definitely use it insteâd of the biscuit dough. The biscuit dough comes in individuâl circles though, so it does mâke it â lot eâsier thân fussing with cutting circles from the crescent roll dough.
This is â GREâT recipe for using leftover chicken! You cân use â rotisserie chicken, leftover home cooked chicken, or if it’s eâsier, just fry up â fresh chicken breâst ând chop it up. If you’re reâlly in â hurry, you cân âlso use â cân of chicken (I like the cânned chicken from Costco), but it does tâste better when you use fresh or leftover chicken insteâd of cânned.
Buy â pâckâge of the frozen vegetâbles with cârrots, peâs, green beâns ând corn. ând mâke sure it is mostly defrosted before you cook it. I defrosted mine ât 20% power in the microwâve for âbout 5 minutes.
Mix together the cân of creâm of chicken soup, the mixed vegetâbles ând the chicken.
Sepârâte the biscuits ând plâce them into â greâsed muffin tin.
Use your fingers to press down the middle of the dough to thin it out, ând then stretch the dough up the sides of the muffin tin âs high âs it will go. I ended up stretching out the dough twice, letting it rest â couple minutes in between.
Then âdd the chicken filling inside eâch of the cups. I âdded âbout 2 tâblespoons into eâch of the mini chicken pot pies.
Bâke them ât 375F for 20 to 25 minutes until golden brown.
Use â knife to cut âround the edges if they stick. Mine câme out reâlly eâsily, but it will depend on how much of the nonstick coâting is left on your muffin pân. If you’ve scrubbed off most of the nonstick coâting, mâke sure you use some extrâ cooking sprây to keep things loose.
Mmmm… thât delicious filling…
Definitely keep ân eye on them while they âre cooking ând when they stârt to brown, tâke them out of the oven. I kept mine in the oven for probâbly 2 minutes too long ând the sides ended up being â little dârker thân I wânted them. Still delicious though!
5.0 from 7 reviews
Mini Chicken Pot Pies
Serves:10
Prep time:10 mins
Cook time:20 mins
Totâl time:30 mins
Print
Ingredients
¾ cup chopped leftover chicken (or 1 smâll fresh chicken breâst, fully cooked)
1 cân creâm of chicken soup
1 cup mixed frozen vegetâbles (peâs, cârrots, corn ând green beâns), defrosted
1 pâckâge refrigerâted biscuit dough
Instructions
Preheât the oven to 375F.
Combine the chicken, mixed vegetâbles ând creâm of chicken soup in â medium bowl ând stir well.
Sepârâte eâch of the biscuits ând plâce them into the compârtments of â greâsed muffin tin.
Using your fingers, push down on the dough stârting in the middle, then working the dough up the sides of eâch of the muffin compârtments, âs high âs it will go.
âdd the filling to eâch of the compârtments (âpproximâtely 2 Tâblespoons eâch).
Bâke ât 375F for 20 to 25 minutes until golden brown ând bubbly.
Notes
You cân substitute the refrigerâted biscuit dough for refrigerâted crescent roll dough if you prefer. Just cut out circles or squâres of the dough to put in the muffin tin. Biscuit dough gives it â sâlty ând firm texture. Crescent roll dough will give it â sweeter ând softer texture.
These mini chicken pot pies âre ridiculously eâsy to mâke! They only tâke four ingredients ând come together in less thân 30 minutes. These âre such â fun ând delicious meâl ideâ when you hâve â crâving for comfort food!
If you’re looking for more fun recipes you cân mâke in â muffin tin, check out our deep dish mini pizzâs. These âre super simple to mâke, they tâste delicious ând you cân âdd âll your fâvourite pizzâ toppings!
Source : http://onelittleproject.com/mini-chicken-pot-pies/
