These mini chicken pot pies are such a fun and delicious meal idea, perfect for satisfying your craving for comfort food! This recipe is quick and easy to prepare, making it a great choice for a weeknight dinner or a weekend treat. With a prep time of just 10 minutes and a cook time of 20 minutes, you’ll have these tasty little pies ready in only 30 minutes. Let’s dive into the details!
Ingredients:
- 3/4 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
- 1 package refrigerated biscuit dough
Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that the oven is hot enough to bake the mini pot pies to perfection, making them golden brown and bubbly.
- Prepare the Filling: In a medium-sized bowl, combine the chopped chicken, defrosted mixed vegetables, and cream of chicken soup. Mix everything thoroughly until well combined. The cream of chicken soup acts as a flavorful binder, bringing all the ingredients together with a creamy consistency.
- Prepare the Biscuit Dough: Open the package of refrigerated biscuit dough. Separate each biscuit and place them into the compartments of a greased muffin tin. Greasing the muffin tin prevents the dough from sticking and makes it easier to remove the mini pot pies once they’re baked.
- Form the Crust: Using your fingers, press down on the dough in the middle of each biscuit and work it up the sides of each muffin compartment. Push the dough as high as it will go to create a cup shape that will hold the filling. This step is crucial for forming the individual crusts of your mini pot pies.
- Add the Filling: Spoon approximately 2 tablespoons of the chicken and vegetable mixture into each dough cup. Be careful not to overfill them, as the filling might spill over during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the biscuit dough is golden brown and the filling is bubbly. Keep an eye on them as they bake to ensure they don’t overcook.
- Serve: Once done, remove the muffin tin from the oven and let the mini pot pies cool for a few minutes. Use a butter knife to carefully lift each mini pot pie out of the tin. Serve warm and enjoy!
Notes:
- Substitute Dough Options: You can substitute the refrigerated biscuit dough with refrigerated crescent roll dough if you prefer. Just cut out circles or squares of the dough to fit in the muffin tin. Biscuit dough gives the pot pies a salty and firm texture, while crescent roll dough will provide a sweeter and softer texture. Choose the dough type based on your personal preference or what you have available in your pantry.
- Leftover Chicken Tips: This recipe is an excellent way to use up leftover chicken. Whether it’s from a roast chicken, a rotisserie chicken from the grocery store, or even leftover grilled chicken, this recipe helps reduce food waste while creating a new and exciting dish. If you don’t have leftover chicken, cooking a small fresh chicken breast works perfectly as well. Simply season it to your liking, cook it thoroughly, and chop it into bite-sized pieces.
- Vegetable Variations: Feel free to customize the mixed vegetables to suit your taste or what you have on hand. Broccoli, cauliflower, or bell peppers could be great additions or substitutions. The key is to defrost the vegetables before adding them to the mixture, ensuring they cook evenly in the oven.
- Make-Ahead Tips: If you’re planning a busy week, you can prepare the filling ahead of time and store it in the refrigerator for up to two days. When you’re ready to bake, simply prepare the dough cups, add the filling, and bake as directed. This can save you even more time when you need a quick meal.
Serving Suggestions:
These mini chicken pot pies are perfect as a main dish served with a fresh green salad or a side of roasted vegetables. They also make a great appetizer for parties or gatherings. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat them in the oven or microwave before serving to maintain their delicious texture.
Conclusion:
Mini chicken pot pies are a versatile and comforting meal that brings together the flavors of tender chicken, creamy soup, and mixed vegetables, all encased in a golden, flaky crust. Whether you’re using up leftovers or making them from scratch, these mini pies are sure to be a hit with family and friends. Enjoy them fresh out of the oven, and savor the warm, satisfying taste of homemade comfort food!
