Easy Mini Chicken Pot Pies

Here’s a quick and easy recipe for Mini Chicken Pot Pies using simple ingredients — perfect for a weeknight meal or a fun appetizer!

🥧 Easy Mini Chicken Pot Pies

Ingredients:

• 1 cup cooked chicken (shredded or diced; rotisserie works great!)

• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.), thawed

• 1 can (10.5 oz) cream of chicken soup

• 1/2 tsp garlic powder (optional)

• Salt & pepper to taste

• 1 can refrigerated biscuit dough (like Pillsbury Grands or similar)

• Cooking spray

• Muffin tin

Instructions:

1. Preheat oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray.

2. Prepare the filling:
   In a bowl, mix together:

   • Cooked chicken

   • Thawed mixed vegetables

   • Cream of chicken soup

   • Garlic powder (if using), salt & pepper

3. Assemble pies:

   • Flatten each biscuit and press it into the bottom and up the sides of the muffin cups.

   • Spoon the chicken mixture evenly into each biscuit cup.

4. Bake:
   Bake for 15–20 minutes, or until the biscuit edges are golden brown and cooked through.

5. Cool & Serve:
   Let cool in the pan for 5 minutes before removing. Serve warm!

✅ Tips:

• Use leftover chicken or turkey.

• Want extra flavor? Add shredded cheese on top before baking.

• Make it spicy with a dash of hot sauce or cayenne.

Would you like a version with puff pastry, crescent rolls, or made from scratch?