Ingredients
Equipment
Method
- Preheat your oven to 350°F and spray a standard 12-cup muffin tin with cooking spray.
- Chop the chicken breast into small, bite-sized pieces.
- Heat a skillet over medium-high heat, add chicken, and cook for 5-7 minutes, seasoning with garlic powder, onion powder, and salt until no longer pink.
- Pour cream of chicken soup into the skillet with the cooked chicken and add the frozen peas and carrots, stirring to combine.
- Separate the biscuits and flatten each one to about 1/4 inch thick, then press them into the muffin cups.
- Spoon the chicken and veggie mixture into each biscuit cup, filling almost to the top.
- Bake in the preheated oven for 30 to 35 minutes, until the biscuit tops are golden brown.
- Let cool in the tin for 5 minutes before removing.
Nutrition
Calories: 290kcalCarbohydrates: 30gProtein: 12gFat: 13gSaturated Fat: 4gCholesterol: 40mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 10mgCalcium: 6mgIron: 8mg
Notes
These mini pot pies are perfect for busy weeknight dinners or potlucks. You can substitute cooked, shredded rotisserie chicken to save time. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven for best results.
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