4 Ingredient Mini Chicken Pot Pies
Quick and delicious mini chicken pot pies using just 4 ingredients, perfect for busy weeknight dinners.
Equipment
- 1 Mixing bowl medium
- 1 Muffin tin for baking
- 1 Oven preheated to 375°F
Ingredients
Main ingredients
- 2 cups Frozen mixed vegetables thawed
- 1 Canned chicken breast 12.5 oz, drained
- 1 Cream of chicken soup 10.5 oz can
- 1 Pillsbury Grands! refrigerated biscuits 16.3 oz tube
- Seasoning to taste (e.g., Y'all Brands Southern Secret)
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- Thaw frozen vegetables by rinsing under warm water, then pat dry.
- Mix veggies, drained chicken, soup, and seasoning in a bowl until well combined.
- Separate biscuit dough and flatten each into 4-inch rounds.
- Grease a muffin tin and press biscuit rounds into cups to form crusts.
- Spoon mixture into biscuit cups, do not overfill.
- Bake 20–25 minutes until biscuits are golden. Cool 5 minutes before serving.
Notes
These freeze perfectly and reheat great in the oven or skillet. Great meal-prep option for busy weeks!