Homemade Mini Chicken Pot Pies

These mini chicken pot pies are perfect for a cozy meal. They are easy to make and can be customized with your favorite vegetables.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 12 mini pies

Course: Main Course

Cuisine: American

Calories: 350

Main Ingredients

2 cans flaky layers biscuits Use your favorite brand
2 cans cream of chicken soup Can be substituted with cream of mushroom soup
2 cans cooked chicken 2 cups fresh, cooked chicken, shredded can be used instead
1 bag frozen mixed vegetables Thaw before using
1 tsp garlic powder Adjust to your taste preference
1 tsp onion powder Adjust to your taste preference
0.5 tsp dried thyme Adds a nice herbal flavor
to taste Salt Enhances the flavors
to taste Pepper Adds a bit of heat

Preheat your oven to 375°F (190°C).
In a large bowl, combine cream of chicken soup, cooked chicken, mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper.
Roll out the biscuits and place them in greased muffin tins.
Fill each biscuit cup with the chicken mixture.
Bake for 25-30 minutes or until the biscuits are golden brown.

These mini pot pies are perfect for freezing. Simply bake and let cool, then wrap individually and freeze for up to 3 months.