Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 can Grands biscuit dough (Use enough dough for approximately 8 biscuits; press one biscuit into each muffin-tin cup.); 10 oz Frozen mixed vegetables (Steam before adding to the filling; cool briefly after steaming.); 10.5 oz Cream of chicken soup (One standard can.); 2 cups Shredded rotisserie chicken (Shred the cooked chicken before measuring; the creator used rotisserie chicken.)

Recipe by Style It With Trix - Mercedes Gonzalez Mayo - @lifewithmercedes · Instagram

Style It With Trix - Mercedes Gonzalez Mayo - cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.

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Imported by Katelyn Bader on SeeMeCook

Easy individual chicken pot pies made in a muffin tin with biscuit dough, creamy chicken soup, shredded rotisserie chicken, and mixed vegetables. They bake until the biscuit crust is golden and the filling is hot and bubbly.

Time: 50 minutes
Equipment: Stovetop and oven
Good for: Lunch or dinner
Cuisine: American
Contains: Gluten and dairy

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

8 servings

OriginalUSMetric

1 can Grands biscuit doughUse enough dough for approximately 8 biscuits; press one biscuit into each muffin-tin cup.340 g
10 oz (283 g) Frozen mixed vegetablesSteam before adding to the filling; cool briefly after steaming.
10½ oz (298 g) Cream of chicken soupOne standard can.
2 cups Shredded rotisserie chickenShred the cooked chicken before measuring; the creator used rotisserie chicken.280 g

Weights are estimates. Together, the ingredients weigh about 1.2 kg before cooking, which is about 150 g per serving.

Steps

Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Lightly spray a standard muffin tin with nonstick cooking spray so the biscuit cups release easily after baking.
Steam the frozen mixed vegetables according to the package directions until heated through. Let them cool briefly so they do not excessively thin or warm the filling mixture.
Separate the biscuit dough and press one biscuit into each muffin-tin cup, working it up the sides to form a small pastry shell. Avoid stretching the dough so thin that the filling can leak through.
Place the shredded rotisserie chicken in a mixing bowl.
Add the steamed mixed vegetables to the bowl with the chicken.
Add the can of cream of chicken soup and stir until the chicken and vegetables are evenly coated in the creamy sauce.
Spoon the chicken-and-vegetable mixture into each biscuit cup, dividing it evenly among the muffin-tin wells. Do not overfill; leave the dough edges visible around the filling.
Bake at 350°F (180 °C) (175°C (350 °F)) for 30–35 minutes, until the biscuit dough is golden brown and the filling is hot and bubbling.
Let the mini pot pies rest in the muffin tin for a few minutes before carefully removing and serving them warm.

Notes

The source specifies steaming the frozen vegetables before mixing. Baking time may vary by oven and muffin tin; continue baking until the biscuit dough is fully golden and cooked through.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 261
Protein: 17 g
Carbs: 31 g
Fat: 8 g
Fiber: 3 g

Where the calories come from

Grands biscuit dough50%
Shredded rotisserie chicken27%
Cream of chicken soup14%
Frozen mixed vegetables9%

main
American
baked
easy
muffin-tin
comfort food
family-friendly

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