Mini Chicken Pot Pies

Mini Chicken Pot Pies are so incredibly easy to make, with only 5 main ingredients + dried seasonings, and about 30 minutes from start to finish. Make individual chicken pot pies with a buttery, flaky biscuit crust, creamy sauce, tender chicken, and vegetables.

Course Dinner

Cuisine American

Keyword mini chicken pot pies

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 284kcal

Author Jessica - Together as Family

Equipment

12-Cup Muffin Pan

Ingredients

1 can (10.5 oz) condensed cream of chicken soup
1/2 cup sour cream
½ teaspoon garlic powder
¼ teaspoon poultry seasoning
¼ teaspoon black pepper
1 cup frozen peas and carrots completely thawed
1 cup cooked chicken cubed or shredded
1 can (16.3) Refrigerated Grands Buttermilk Biscuits

Instructions

Preheat the oven to 375℉. Prepare a 12-cup muffin tin pan by spraying 8 of the muffin cups with nonstick cooking spray. Set aside.
In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, garlic powder, poultry seasoning, and black pepper. Stir until it's thoroughly combined.
1 can (10.5 oz) condensed cream of chicken soup, 1/2 cup sour cream, ½ teaspoon garlic powder, ¼ teaspoon poultry seasoning, ¼ teaspoon black pepper
Stir in the thawed peas and carrots, and the chicken and mix until combined. Set the mixture aside.
1 cup frozen peas and carrots, 1 cup cooked chicken
Open the can of biscuit dough and separate into the 8 biscuits and place them onto a cutting board. Use your clean hands, or a rolling pin, to flatten each biscuit to 5-6 inches in diameter. Press each biscuit into the bottom and up the sides of a greased muffin cup in the prepared muffin pan, to form the 'pie crust'.
1 can (16.3) Refrigerated Grands Buttermilk Biscuits
Use a 1/4 cup measuring cup to scoop the chicken mixture from the bowl into each biscuit-lined cup, filling them almost to the top. Pinch and crimp around the edges of the biscuit.
Bake for 20-25 minutes or until the biscuits are golden brown and the filling is heated through.
Remove from the oven and let them cool for 5 minutes before carefully removing them from the pan. Serve warm and enjoy!

Notes

Frozen Peas and Carrots : Make sure they are completely thawed before making the recipe, otherwise, the cook time is not long enough to soften the veggies. My family actually loves the veggies really softened so I buy a microwaveable bag of peas and carrots, cook according to package directions, and then measure out 1 cup to use in the recipe.

Tip : This is the perfect recipe to use up a rotisserie chicken in, use leftover chicken, canned chicken (drained & flaked), or buy some ready-to-use cubed chicken from the grocery store.

Biscuits : Make sure you are using the larger sized buttermilk biscuits that are labeled as 'Grands' (Pillsbury brand) or 'Jumbo' (usually the store brand).

Nutrition