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–+ servings
Mini Chicken Pies

Mini Chicken Pies

Make easy mini chicken pot pies with canned biscuits in 50 minutes. Ideal for busy weeknights, parties, and family dinners. A quick, comforting meal everyone loves.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cans refrigerated biscuits each can is 8-count
  • 1 pound boneless, skinless chicken breast about 1 large breast
  • 1 bag frozen peas and carrots
  • 1 can cream of chicken soup

Equipment

  • Skillet
  • Standard Muffin Tin
  • Mixing Spoon
  • Cutting Board and Knife
  • Cooking Spray

Method
 

  1. Preheat oven to 350°F (175°C) and spray a standard muffin tin with cooking spray.
  2. Chop chicken breast into bite-sized pieces and cook in a skillet over medium-high heat until no longer pink.
  3. Stir in frozen peas and carrots along with the cream of chicken soup until well combined.
  4. Flatten each biscuit and press into the muffin tin cups to form wells.
  5. Spoon the chicken and vegetable mixture into each biscuit cup.
  6. Bake in the preheated oven for 30-35 minutes until biscuits are golden and filling is bubbling.

Nutrition

Calories: 250kcalCarbohydrates: 28gProtein: 16gFat: 10gSaturated Fat: 3gCholesterol: 60mgSodium: 700mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

This recipe is customizable and can be made with different vegetables or proteins. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
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