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Mini Muffin Pan Chicken Pot Pies Recipe

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★★★★★

4.7 from 115 reviews

These Easy Mini Chicken Pot Pies are a quick, budget-friendly dinner made with Pillsbury biscuits, canned chicken, frozen mixed vegetables, and cream of chicken soup. Baked in a muffin tin for perfect handheld pies, they’re a hit with picky eaters and perfect for busy weeknights.

Ingredients

Scale

For the Filling

  • 2 cups frozen mixed vegetables, thawed
  • 1 (12.5 oz) can chicken breast, drained
  • 1 (10.5 oz) can condensed cream of chicken soup
  • Optional seasonings: black pepper, onion powder, thyme, garlic powder, salt (use sparingly)

For the Crust

  • 1 (16.3 oz) tube Pillsbury Grands! refrigerated biscuits

Instructions

  1. Preheat and Prep: Preheat your oven to 375° F. Grease 8 slots of a standard muffin tin to prevent sticking.
  2. Mix Filling: Thoroughly drain the canned chicken. In a bowl, combine the chicken with the thawed mixed vegetables and can of cream of chicken soup. Add optional seasonings such as black pepper, onion powder, thyme, and garlic powder according to your taste. Use salt sparingly as the soup and chicken contain salt.
  3. Prepare Biscuit Crust: Open the tube of Pillsbury biscuits. Use your fingers to flatten each biscuit into larger rounds about 5-6 inches in diameter, making sure not to tear them.
  4. Line Muffin Tin: Press each flattened biscuit into the greased muffin tin cups, ensuring the dough is thin on the bottom and sides to allow thorough cooking. Leave most dough thickness on top edges to form the pie shape.
  5. Fill Pies: Spoon a generous amount of the chicken and veggie mixture into each biscuit-lined cup. Pull the dough edges up and towards the center to partially enclose the filling, forming a mini pot pie.
  6. Bake: Place the muffin tin on the center oven rack and bake for 20-22 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
  7. Cool and Serve: Remove from oven and let the mini pot pies cool in the tin for about 5 minutes before carefully removing and serving.

Notes

  • Costco’s 12.5 oz canned chicken works great, but a 10 oz can or cooked rotisserie chicken can be substituted.
  • Feel free to swap frozen mixed veggies for cooked broccoli, mushrooms, canned green beans, or any soft vegetables your family prefers.
  • Use a metal muffin tin rather than silicone to ensure the biscuit crust cooks thoroughly.
  • Season fillings to your preference, but keep added salt minimal.
  • These mini pot pies are perfect for feeding picky eaters and ideal for busy weeknight dinners.

Keywords: biscuits, budget meal, canned chicken, cheap, easy dinner, family meal, muffin tin, picky eaters, Pillsbury, mini chicken pot pies

Find it online: https://lucabites.com/mini-muffin-pan-chicken-pot-pies-recipe/