Mini Chicken Pot Pie
Creamy chicken and vegetable filling baked inside individual biscuit dough cups for a fast and easy dinner.
Ingredients
- Cooking spray
- 1 can condensed cream of chicken soup (298g) 10.5 ounce
- 1 ½ cups cooked chicken shredded or diced, about 8 ounces or 225g
- 1 cup frozen mixed vegetables thawed, 150g
- 1 can refrigerated large biscuits (462g 8 biscuits), 16.3 ounce
- ½ cup shredded cheddar cheese 55g
Instructions
- Preheat your oven to 400°F (200°C). Thoroughly grease 8 cups of a standard 12-cup muffin tin with cooking spray.
- In a medium bowl, combine the condensed soup, cooked chicken, and thawed mixed vegetables. Stir until everything is evenly mixed.
- Separate the 8 biscuits. On a lightly floured surface, gently press or roll each biscuit into a circle about 4 inches (10 cm) in diameter.
- Carefully press one flattened biscuit into each of the 8 greased muffin cups. Make sure the dough comes up the sides to form a crust.
- Divide the chicken mixture evenly among the 8 biscuit cups. Fill them to be level with the top of the muffin tin.
- Sprinkle the shredded cheddar cheese evenly over the filling in each cup.
- Bake for 13 to 15 minutes. The pies are done when the biscuit crust is golden brown and the filling is hot and bubbly.
- For safety, check that the internal temperature in the center of a pie has reached 165°F (74°C).
- Let the mini pot pies cool in the pan on a wire rack for 5 minutes. This helps them set and makes them easier to remove.
Notes
Food Safety: As the chicken is pre-cooked, the main goal is to heat the filling through. A food thermometer inserted into the center of a pie should register at least 165°F (74°C).
Don't Overfill: Fill the biscuit cups just until the mixture is level with the top of the cup. If you overfill, the filling may bubble over during baking.
Thawing Vegetables: To thaw the frozen vegetables quickly, place them in a colander and run cool water over them for a minute, then drain well.
Removing from Pan: If the pies stick, carefully run a thin knife or spatula around the edges of the biscuit to loosen them from the pan.