Mini chicken pot pies
Mini Chicken Pot Pies: An Easy Delight
Imagine a savory, comforting dish that fits perfectly in the palm of your hand. That’s exactly what these Mini Chicken Pot Pies offer. They’re not just adorable; they’re a delicious and convenient option for parties or even a quick family dinner. Thanks to the magic of canned crescent rolls, you can whip them up in no time!
Why You’ll Love This Recipe
These mini pot pies are a lifesaver when you need to feed a crowd or satisfy hungry kids in a pinch. The combination of tender chicken, creamy soup, and vibrant veggies nestled in a flaky biscuit crust is simply irresistible. Plus, they’re incredibly easy to make, with minimal prep time required.
Kitchen Equipment You’ll Need
- 12-hole muffin pan
- Mixing bowl
- Measuring cups and spoons
- Wire rack
- Oven
Ingredients
- 8-count biscuits
- 1 cup cooked chicken breast, diced (any leftover chicken works)
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup shredded low-fat cheddar cheese
- 1 1/2 cups frozen veggies, thawed (1 cup corn, peas, and carrots, 1/2 cup broccoli)
- 1 teaspoon dried parsley flakes
- 1 teaspoon minced onion
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Step-by-Step Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Cook the chicken as you prefer, then dice it into small pieces.
- Separate the biscuits and place each one in a cup of a lightly greased 12-hole muffin pan, pressing the dough up the sides to the edge of the cup.
- In a medium bowl, combine the chicken, cream of chicken soup, veggies, cheddar cheese, parsley flakes, minced onion, black pepper, and salt. Mix well to ensure everything is evenly combined.
- Spoon the chicken mixture evenly into the prepared biscuit cups.
- Bake for 12 to 15 minutes, or until the tops are golden brown.
- Remove from the oven and let the muffin pan cool on a wire rack for 2-3 minutes before serving.
Tips for Success
To ensure your mini pot pies come out perfectly, make sure to grease the muffin pan well to prevent sticking. Also, be careful not to overfill the biscuit cups to avoid spillage during baking.
Additional Tips and Variations
Feel free to customize these pot pies by using different vegetables or adding herbs like thyme or rosemary for extra flavor. You can also swap out the chicken for turkey or beef if you prefer.
Nutritional Highlights (Per Serving)
Each mini pot pie is a balanced meal with protein, carbs, and veggies. It’s a wholesome option that’s both satisfying and delicious!
Frequently Asked Questions (FAQ)
Can I make these ahead of time? Yes, you can prepare the filling in advance and assemble the pot pies just before baking.
Can I freeze the leftovers? Absolutely! Store any extras in an airtight container in the freezer for up to three months.
What can I serve with these? They pair well with a fresh salad or a bowl of soup for a complete meal.
Conclusion
These Mini Chicken Pot Pies are too good to pass up. They’re simple, tasty, and sure to be a hit with family and friends. Give them a try and let us know how they turned out by sharing your experiences in the comments below!
