Mini Chicken Pot Pies
Comforting, individual chicken pot pies baked to flaky perfection in a muffin tin.
Ingredients
1 can (8-count) refrigerated flaky layers biscuits (or puff pastry squares)
1½ cups cooked chicken (shredded or finely diced)
1 cup frozen mixed vegetables (peas, carrots, corn, thawed)
1 can (10.5 oz) cream of chicken soup
¼ cup milk
½ tsp garlic powder
½ tsp black pepper (freshly cracked)
¼ tsp sea salt
Cooking spray (for greasing)
Directions
Prep: Preheat oven to 400°F (205°C). Lightly grease a standard 12-cup muffin tin with cooking spray.
Crust: Separate the biscuit dough into individual rounds. Press each biscuit firmly into the bottom and up the sides of the muffin cups to form pockets.
Fill: In a medium bowl, stir together the chicken, vegetables, cream of chicken soup, milk, garlic powder, black pepper, and salt until uniform. Spoon the mixture evenly into the dough cups.
Bake: Bake for 15–18 minutes until the biscuit crust edges are a deep golden brown and the filling bubbles.
Finish: Let cool in the tin for 5 minutes, carefully lift the mini pies out, and top with extra black pepper before serving.
