Mini Chicken Pot Pies

Discover the ultimate comfort food with these mini chicken pot pies! These savory delights are packed with flavorful chicken, vegetables, and a creamy sauce, all wrapped in a flaky, golden crust. Perfect for a cozy dinner or as appetizers for your next gathering. Freeze them for later and enjoy homemade goodness whenever you crave it.

Course Dinner

Cuisine American

Keyword Chicken, Freezer Cooking

Prep Time 10

Cook Time 15

Total Time 25

Servings mini pot pies

Calories 403kcal

Author Stacy Williams

Cost $7.00

Equipment

Ingredients

1 c. Chicken shredded
2 c. Mixed Vegetables thawed if using frozen
2 Potatoes diced
1 medium white onion diced
12 oz Chicken Gravy OR
1 10.5 oz can Cream of Chicken Soup
6 Jumbo Biscuits or
1 pie crust divided into 6
1 ½ tsp Garlic Powder
¾ tsp Onion Powder
Salt to taste
Pepper to taste
½ c. Cheddar Cheese shredded (optional)

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Instructions

Preheat Oven to 350°F. Grease Muffin Pan and fit 1 flattened biscuit or 1 pie crust circle into each muffin slot. Prepare potatoes, onions and other veggies.
2 c. Mixed Vegetables, 6 Jumbo Biscuits, 1 pie crust
Combine veggies, shredded chicken, gravy or soup and seasonings in a large mixing bowl. Stir until mixed well.
1 c. Chicken, 2 Potatoes, 1 medium white onion, 12 oz Chicken Gravy, 1 10.5 oz can Cream of Chicken Soup, 1 1/2 tsp Garlic Powder, 3/4 tsp Onion Powder, Salt, Pepper
Spoon mixture onto crust making sure to fill each cavity to the top. Top with shredded cheddar if desired.
1/2 c. Cheddar Cheese
Bake 15-17 minutes or until crust is done and filling is hot and bubbly. Allow to cool 2-3 minutes and serve hot.

Notes

Nutrition facts are auto calculated. Please use discretion if you follow a special diet.

Nutrition