Mini Chicken Pot Pies PT30M https://img4.recipesrun.com/201907/2019/1015/e6/f/233217/300x200x90.jpg Packed with loads of mixed veggies and diced chicken, these 4-ingredient mini chicken pot pies are a fantastically quick and easy weeknight meal… I love baking them in individual ramekins for easy serving! 8 servings Ingredients: 16.3 oz. Pillsbury Grands! refrigerated biscuits 10 3/4 oz. condensed cream of chicken soup 1 cup diced cooked chicken 2 cups frozen mixed vegetables, thawed

Mini Chicken Pot Pies

5.0

( By Ellie )

Packed with loads of mixed veggies and diced chicken, these 4-ingredient mini chicken pot pies are a fantastically quick and easy weeknight meal… I love baking them in individual ramekins for easy serving!

01 Information

Grade easy
Serving 8 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

- 16.3 oz. Pillsbury Grands! refrigerated biscuits
- 10 3/4 oz. condensed cream of chicken soup
- 1 cup diced cooked chicken
- 2 cups frozen mixed vegetables, thawed

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03 Method

Step 1

Preheat oven to 375 degrees.
Step 2

In a medium bowl, combine vegetables, diced chicken, and soup. Mix well.
Step 3

Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups, or press them into 8 greased ramekins. Firmly press in bottom and up side, forming 3/4-inch rim.
Step 4

Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Step 5

Bake at 375 degrees for 20-22 minutes or until biscuits is golden brown. Cool 1 minute; remove from pan or serve directly in ramekins.

04 Author

Ellie

1078 Recipes

Mini Chicken Pot Pies

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