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.
Servings 6 mini pot pies
Calories 403kcal
Cost $7.00
Equipment
- Large Mixing Bowl
- Mixing Spoon
- Muffin Pan, 3x5
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)
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.