Ingredients
– 3/4 cup chopped leftover chicken or 1 small fresh chicken breast, fully cooked
– 1 can cream of chicken soup
– 1 cup mixed frozen vegetables (such as peas, carrots, corn, and green beans), defrosted
– 1 package refrigerated biscuit dough (or substitute with crescent roll dough if preferred)
Instructions
1-First, preheat your oven to 375°F and grease your muffin tins to avoid any sticking issues. This sets the stage for that flaky crust we all love. In a medium bowl, combine the chicken, mixed vegetables, and cream of chicken soup, stirring until everything blends nicely.
2-Next, separate the biscuits and place one into each greased muffin tin compartment. Use your fingers to press down the center and stretch the dough up the sides as much as possible it’s like giving each pie its own cozy home.
3-Then, spoon about 2 tablespoons of the chicken mixture into each cup. Pop them into the oven and bake for 20 to 25 minutes, watching for that perfect golden brown finish. Once done, let them cool a bit and use a knife to loosen the edges if needed.
Last Step:
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⏰ This recipe uses just 4 ingredients and can be prepared in about 30 minutes.
🍗 Use leftover or freshly cooked chicken for best flavor; canned chicken works in a pinch.
❄️ Defrost frozen mixed vegetables gently in microwave on low power to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 mini pot pie