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Mini Chicken Pot Pies Recipe
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5 from 1 vote

Mini Chicken Pot Pies

Pot pies are comforting, delicious, and wonderful on a cold fall or winter day
Course: Dinner
Cuisine: American
Keyword: pot pie

Equipment

  • Muffin tin
  • Skillet
  • Non-stick spray
  • Fork
  • Basting brush
  • Bowl
  • Whisk

Ingredients

  • 1 cup cooked chicken, cut into cubes/shredded – or rotisserie chicken, or maybe even leftover chicken
  • 1 can condensed Cream of Mushroom Soup OR Cream of Chicken Soup
  • 1 can mixed vegetables, drained
  • 2 cans Pillsbury Grands, Southern Style Biscuits
  • 1 Egg

Instructions

  • Preheat your oven to 375°
  • In a skillet over medium heat, warm the cooked chicken, soup, and veggies
  • Prepare the muffin tin with non-stick spray
  • Separate the biscuits in half. They peel in half very easily!
  • Press one half of each biscuit into the bottom of the muffin tin
  • Add a big spoonful of warm pot pie chicken and veggie mixture over each “crust” in the muffin tin
  • Top the mini pot pies with the remaining halves by pressing downward and outward with a fork
  • In a bowl, whisk the egg with a splash of water. A quick splash from the sink works!
  • Using the basting brush, apply a VERY thin layer of the egg wash to the top of each mini pot pie
  • Bake for 15 to 20 minutes until the tops are all golden brown. It’s important to see all of the biscuits tops brown to ensure that the bottom of the crust is baked as well
  • Use a butter knife or fork to remove each pot pie from the baking dish and enjoy!