Description
Mini Chicken Pot Pies are a fun, delicious way to use up leftover chicken or turkey. Made in a muffin tin with just five ingredients, they’re loaded with creamy chicken and veggie filling and topped with melty cheese. Ready in just 35 minutes, they’re perfect for weeknight dinners, parties, and lunchboxes.
Ingredients
½ cups cubed cooked chicken or turkey
1 can (10.5 oz) condensed cream of chicken soup (or 98% fat free)
1½ cups thawed frozen mixed vegetables (carrots, green beans, corn, peas)
1 package (12 oz) refrigerated biscuit dough (10 junior-sized biscuits)
½ cup shredded Cheddar cheese
Instructions
Preheat the oven to 350°F. Spray 10 muffin pan cups (2½-inch size) with non-stick cooking spray. In a medium bowl, mix the cubed chicken, cream of chicken soup, and thawed mixed vegetables until well combined.
Flatten each biscuit slightly and press into the bottom and up the sides of each muffin cup to form a shell. Spoon about ⅓ cup of the chicken mixture into each biscuit cup. Press down lightly to level the filling. Top each with about 2 teaspoons of shredded Cheddar cheese.
Bake for 15 minutes, or until biscuits are golden and cheese is melted. Let cool in the pan on a wire rack for 5 minutes before serving.
Notes
Substitute 1 can (12.5 oz) Swanson® Premium Chunk Chicken, drained, if you don’t have cooked chicken.
Add spices like garlic powder or pepper to enhance flavor.
These freeze well! Reheat in the oven or microwave.
Great for lunches, appetizers, or quick dinners.
To make it vegetarian, swap chicken for beans or tofu and use cream of mushroom soup.
- Prep Time: 15 minute
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 210
- Sugar: 2g
- Sodium: 470mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
Keywords: mini chicken pot pies, easy chicken dinner, biscuit chicken cups, kid-friendly recipe, comfort food