Ingredients:
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup shredded cheddar cheese (optional but tasty!)
- Salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme (or Italian seasoning)
For the Crust:
- 1 can refrigerated biscuit dough (8 biscuits)
- Non-stick cooking spray or melted butter (for greasing and brushing)
Directions:
- Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with non-stick spray or brush with melted butter.
- Prepare the filling: In a large bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, cheddar cheese (if using), garlic powder, thyme, salt, and pepper. Stir well until fully combined.
- Shape the biscuit crusts: Take each biscuit and gently flatten it with your fingers or a rolling pin until it’s about 4 inches wide. Press each flattened biscuit into a muffin cup, forming a little dough cup with sides going up the edges.
- Fill the pies: Spoon about 2–3 tablespoons of the chicken filling into each dough-lined cup, filling them just to the top.
- Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the biscuit edges are golden brown and the filling is hot and bubbly. Check at the 15-minute mark and rotate the tray for even browning if needed.
- Cool slightly and serve: Let the mini pot pies rest in the tin for 5 minutes before gently removing them with a spoon or butter knife. Serve warm, and enjoy the cozy comfort!
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes
Calories per serving: ~220 | Makes 8 mini pies
