Mini Chicken Pot Pies

Easy, creamy, and baked in a muffin tin!

Ingredients:

• 1 cup cooked chicken, shredded

• ½ cup frozen mixed vegetables, thawed

• ⅓ cup cream of chicken soup

• ¼ tsp garlic powder

• Salt & pepper, to taste

• 1 can refrigerated biscuit dough

• ¼ cup shredded cheese (optional – cheddar, mozzarella, etc.)

Preparation Instructions:

1. Preheat oven:
Set to 375°F (190°C). Lightly grease a muffin tin.

2. Prepare the biscuit crusts:
Flatten each piece of biscuit dough slightly and press into muffin cups, shaping into mini crusts that go up the sides.

3. Mix the filling:
In a bowl, combine:

• Shredded chicken

• Thawed vegetables

• Cream of chicken soup

• Garlic powder

• Salt & pepper
  Mix until evenly combined.

4. Fill the pies:
Spoon the filling into each prepared biscuit cup.
Top with shredded cheese, if using.

5. Bake:
Place in oven and bake for 15–18 minutes, until the biscuits are golden brown and the filling is bubbly.

6. Cool & serve:
Let cool for a few minutes before removing from the tin.
Serve warm and enjoy!

Tips & Variations:

• No cream of chicken soup? Substitute with a mix of sour cream + a splash of milk or homemade roux.

• Want crunch? Top with crispy onions or breadcrumbs before baking.

• Spice it up: Add paprika or a dash of hot sauce to the filling for extra kick.

• Make ahead: Assemble and store in fridge for up to 1 day before baking.

Storage:

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze fully baked pies up to 2 months. Reheat at 350°F until hot.