Mini Chicken Pot Pies
Mini Chicken Pot Pies are a fun and delicious comfort food meal idea, perfect for any craving.
Equipment
- Muffin Tin
Ingredients
Filling
- ¾ cup chopped leftover chicken or 1 small fresh chicken breast, fully cooked
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables (peas, carrots, corn, and green beans), defrosted
Dough
- 1 package refrigerated biscuit dough Can substitute with crescent roll dough.
Instructions
Preparation
- Preheat the oven to 375F.
- Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
- Separate each of the biscuits and place them into the compartments of a greased muffin tin.
- Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
- Add the filling to each of the compartments (approximately 2 Tablespoons each).
- Bake at 375F for 20 to 25 minutes until golden brown and bubbly.
Notes
You can substitute the refrigerated biscuit dough for refrigerated crescent roll dough if you prefer. Biscuit dough gives it a salty and firm texture, while crescent roll dough gives it a sweeter and softer texture.
Nutrition
Serving: 1pieCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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