Easy mini Chicken Pot Pies

Mini Marvels: Bite-Sized Chicken Pot Pies for Busy Weeknights

These Mini Chicken Pot Pies are your weeknight heroes. Imagine golden-brown, flaky biscuit cups overflowing with a savory medley of tender chicken, colorful vegetables, and a creamy sauce – all in a delightful miniature package! Perfect for portion control, fun to make, and ideal for lunchboxes or quick meals, these Mini Pot Pies are the answer to your busy weeknight cravings.

Why These Mini Chicken Pot Pies are Must-Haves:

• Adorable and Fun: A delightful twist on the classic comfort food, these individual-sized pot pies are perfect for finger foods, appetizers, or packing in lunchboxes.
• Effortlessly Easy: This recipe is a lifesaver for hectic weeknights. With minimal prep work and readily available ingredients, you can whip up a batch in no time.
• Customizable Comfort: Feel free to personalize the flavor profile of your Mini Pot Pies by adding your favorite spices and seasonings. Experiment with different combinations to find your perfect flavor match!

Ingredients for Your Mini Chicken Pot Pie Adventure:

Shortcut Stars:

• 2 cans (16 total) refrigerated buttermilk biscuits (creates the base for the adorable mini pies)

Savory Chicken Filling:

• ½ pound boneless, skinless chicken breasts, chopped into bite-sized pieces (the heart of the filling)
• 1 (10-ounce) bag frozen peas and carrots (adds color, sweetness, and essential nutrients)
• 1 can (10.75-ounce) cream of chicken soup (binds everything together and creates a creamy sauce base)

Flavor Boost (Optional):

• Garlic powder
• Onion powder
• Salt
• Other spices of your choice (get creative and personalize the flavors!)

Step-by-Step Guide to Mini Chicken Pot Pie Bliss:

1. Preheat for Perfection: Begin by preheating your oven to 350°F (175°C). Lightly grease a muffin tin with cooking spray to prevent sticking.
2. Bite-Sized Chicken: Dice the boneless, skinless chicken breasts into small, bite-sized pieces. In a pan over medium-high heat, cook the chicken until it's no longer pink and cooked through.
3. Spice it Up (Optional): Once the chicken is cooked, remove it from the heat. Now's your chance to personalize the flavor! Add your favorite spices and seasonings to the cooked chicken, such as garlic powder, onion powder, or a pinch of salt. Feel free to experiment with different spice combinations to discover your perfect flavor profile.
4. Veggie and Creamy Goodness: In the same pan you used to cook the chicken, stir in the frozen peas and carrots, along with the cream of chicken soup. Combine everything well to create a delicious and creamy filling mixture.
5. Biscuit Magic: Pop open the cans of refrigerated biscuits. Gently flatten each biscuit with your hands, aiming for a thickness that allows them to comfortably fit into the muffin tin cups without being too fragile.
6. Fill and Bake: Spoon the chicken and veggie mixture into each greased muffin tin cup. Carefully place the flattened biscuit dough over the filling, gently pressing down to form a seal.
7. Golden Perfection: Bake your Mini Chicken Pot Pies in the preheated oven at 350°F (175°C) for 30-35 minutes, or until the biscuit dough is golden brown and flaky.
8. Enjoy!: Once the baking time is complete, remove your Mini Chicken Pot Pies from the oven and let them cool slightly before serving. These adorable and delicious bites are perfect on their own or with a side salad for a complete and satisfying meal.

Bonus Tip: This recipe easily doubles! If you only use one can of biscuits, simply freeze the remaining chicken mixture for up to 2 months. You'll have another delicious meal ready to go whenever the craving strikes!