Welcome to this mouth-watering journey where we transform the comfort classic of a chicken pot pie into delightful miniatures! Perfect for a cozy dinner or an impressive party appetizer, these mini chicken pot pies are simple to prepare and utterly delicious. Whether you're pressed for time or just looking for a fun twist on a traditional dish, this recipe is sure to be a hit.
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Ingredients:
🧅 1/2 yellow onion (optional)
🧄 1 tbsp garlic (optional)
🍗 3 cups cooked shredded chicken
🥣 2 cans cream of chicken soup
🥕 2 cups frozen mixed veggies
🧄 1 tsp garlic powder
🧅 1 tsp onion powder
🌶 1/2 tsp pepper
🧀 1 cup shredded cheese
🥐 1 can Grands flaky biscuits
Instructions:
- Preheat oven to 350°F (175°C).
- Optional: If using, sauté onion in a pan over medium heat for 5 minutes, then add garlic and continue to cook for an additional minute until fragrant. Set aside.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, mixed frozen veggies, garlic powder, onion powder, pepper, and shredded cheese. Stir the mixture until all ingredients are well incorporated.
- Grease a muffin tin to prevent sticking.
- Open the can of Grands flaky biscuits. Split each biscuit in half to create two thinner rounds. Press one round into each muffin cup, forming the base and sides of the mini pot pies.
- Evenly distribute the chicken mixture into each biscuit-lined muffin cup.
- Place the muffin tin into the preheated oven and bake for about 15 minutes, or until the biscuits have turned golden brown and the filling is hot and bubbly.
- Allow the mini pot pies to cool for a few minutes before serving.
Prep Time: 20 minutes (if sautéing onions and garlic) or 10 minutes (without sautéing)
Cook Time: 15 minutes
Total Time: 35 minutes (with sautéing) or 25 minutes (without sautéing)
Equipment:
- Oven
- Muffin tin
- Mixing bowl
- Pan (if sautéing)
- Measuring spoons
- Cheese grater (if shredding cheese)
Cooking Tips:
- Ensure biscuits are fully cooked by checking they're not doughy on the underside.
- Add a personal touch by incorporating herbs or spices of your choice to the chicken mixture.
- Let the mini pies cool slightly before removing them from the tin to maintain their shape.
Servings: This recipe makes approximately 10-12 mini chicken pot pies.
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