Easy Mini Chicken Pot Pies - Irresistible 30-Minute Comfort
Mini chicken pot pies are a quick and delicious comfort food, perfect for a family meal or gathering.
Ingredients
- 2 cans flaky layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken or 2 cups fresh, cooked chicken, shredded
- 1 bag frozen mixed vegetables thawed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- Grease a muffin tin and press one biscuit into each cup, forming a crust.
- In a bowl, mix the cream of chicken soup, cooked chicken, thawed mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper.
- Spoon the mixture evenly into the biscuit-lined muffin cups.
- Bake for 15-20 minutes or until the biscuits are golden brown.
- Let cool slightly before serving.
Notes
- You can use fresh cooked chicken instead of canned for better texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or microwave before serving.