Easy Mini Chicken Pot Pies

Easy Mini Chicken Pot Pies are a delightful way to enjoy a classic dish. These little pies are packed with chicken, veggies, and creamy goodness, all wrapped in soft, flaky biscuits. They make a great meal for families and can be served with a salad or alone as a comforting treat. Let’s dive into how to make these easy and tasty bites.

Why Make This Recipe
These mini chicken pot pies are a wonderful choice for busy weeknights. They are simple to prepare and require only a few basic ingredients. You can use leftovers or frozen veggies, which saves time in the kitchen. Plus, everyone loves handheld pies, making them a hit with kids and adults alike.

How to Make Easy Mini Chicken Pot Pies
Ingredients:

• 2 cans of refrigerated biscuits (8 count each can)
• 1/2 pound of boneless, skinless chicken breast
• 1 bag frozen peas and carrots
• 1 can cream of chicken soup
• Cooking spray for pan
• Optional spices: garlic powder, onion powder, pinch of salt

Directions:

1. Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray.
2. Chop the chicken into small bite-sized pieces and cook in a skillet over medium-high heat until no longer pink. Add any desired spices like garlic powder, onion powder, and salt, and remove from heat.
3. Stir the frozen peas and carrots and cream of chicken soup into the pan with the cooked chicken. Set aside.
4. Open the biscuits and flatten each one to make them thin enough to fit into the cups of the muffin tin.
5. Fill each biscuit with the chicken mixture, then bake at 350 degrees F for 30-35 minutes, or until the biscuits are golden brown.
6. If you only use one can of biscuits, the unused portion of the chicken mix can be frozen for up to 2 months to use as a second meal.

How to Serve Easy Mini Chicken Pot Pies
These mini pot pies are perfect for serving warm right out of the oven. You can serve them on a plate as a main dish, or you can place them in a basket for a fun, casual presentation. They go well with a side salad or some fresh fruit.

How to Store Easy Mini Chicken Pot Pies
You can store leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave or oven until warmed through. If you have leftover chicken mixture, it can be stored in the freezer for up to 2 months, allowing you to make another batch of pies later!

Tips to Make Easy Mini Chicken Pot Pies

1. Make sure not to overcook the chicken to keep it juicy.
2. Roll the biscuits thin enough so they fit well in the muffin tin without breaking.
3. Feel free to switch up the veggies based on what you have on hand. Corn or green beans can be great options.

Variation
You can easily make these pot pies using turkey instead of chicken, or use shredded rotisserie chicken to save even more time. If you want a veggie version, consider skipping the meat altogether and adding more vegetables like mushrooms or spinach.

FAQs

1. Can I use frozen chicken instead of fresh?
   Yes, you can, but make sure it’s fully cooked before adding it to the pot pies.

2. How do I know when they are done baking?
   They are done when the biscuits are golden brown on top.

3. Can I make these ahead of time?
   Yes, you can prepare the filling in advance and fill the biscuits right before baking. They can also be assembled and frozen before baking for a quick meal later.

Enjoy making these fun little pies for your family, and watch them bring smiles to everyone’s faces!