Description
Mini Chicken Pot Pies are creamy, hearty, and baked in golden crusts for the perfect weeknight dinner or lunchbox treat.
Ingredients
- Cooked chicken, shredded
- Frozen mixed vegetables
- Cream of chicken soup (or homemade white sauce)
- Refrigerated biscuit dough or pie crust
- Salt, pepper, and herbs (thyme or parsley)
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin.
- Roll out biscuit or pie dough and press into muffin cups to form the base.
- In a bowl, combine shredded chicken, mixed vegetables, and cream of chicken soup. Season with
- salt, pepper, and herbs.
- Spoon the mixture into each dough cup, filling nearly to the top.
- Cover with a smaller piece of dough or leave open-faced.
- Bake for 20–25 minutes until the crust is golden brown and filling is bubbling.
- Cool for 5 minutes before removing from the tin. Serve warm or pack for lunches.
Notes
These mini pot pies can be made ahead and frozen for up to 3 months. Reheat in the oven or air fryer for best results. Swap fillings to match what you have on hand.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 280Kcal
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 16g
Keywords: Mini Chicken Pot Pies