These little chicken pot pie are absurdly easy. They’ve only got four ingredients seriously! And in approximately 30 minutes you can make them from beginning to end. Serve a little side salad and make a weekday dinner quick and simple!
They have the feeling that I’m comfortable with eating. Somehow, when it’s baked, the mix of chice, veggies and cookies smells sooooooo wonderful! And what a lovely, bubble-filled, golden brown crust? Mmmmm, if they’re fresh out of the oven, so wonderful!
How to Prepare the Mini Chicken Pot Pies :
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We will need:
- 1 bag frozen mixed vegetables
- 2 cans cream of chicken soup
- 2 cans cooked chicken (or 2 cups of freshly prepared chicken)
- 2 cans flakey layers biscuits
How to:
Begin by combining the cream of chicken soup, frozen mixed vegetables, and chicken in a large mixing bowl. Season the mixture according to your taste preferences.
Next, take each biscuit and flatten it out. Carefully mold them into the cups of a muffin pan, creating a small well in each for the filling.
Spoon the chicken mixture into each biscuit-lined cup until they are nicely filled.
Place the muffin pan in the oven and bake at 400 Fahrenheit for about 20 minutes, or until the biscuits are golden and the filling is bubbly.
FAQs:
What is the best way to prepare the chicken for Mini Chicken Pot Pies?
For the Mini Chicken Pot Pies, you can either use canned cooked chicken or prepare fresh chicken. If using fresh, cook 2 cups of chicken thoroughly before mixing. Ensure the chicken is diced or shredded for even distribution in the pies. Moreover, it’s crucial to cook the chicken until it’s completely white inside to ensure it’s safe to eat.
Can I use fresh vegetables instead of frozen in the recipe?
Absolutely, you can substitute fresh vegetables for the frozen mixed vegetables typically used in this recipe. Just make sure to dice them into small pieces and cook them until they’re tender before mixing with the chicken and soup. Additionally, fresh vegetables might require a slight increase in seasoning to enhance their natural flavors.
How do you ensure the biscuits are fully cooked in the Mini Chicken Pot Pies?
To ensure the biscuits in your Mini Chicken Pot Pies are fully cooked, flatten them thoroughly and press them into the muffin pan to form a cup. This technique allows the heat to circulate evenly. Also, baking them at 400 degrees Fahrenheit for 20 minutes should sufficiently brown the tops and cook the dough through. It’s wise to check that they are golden brown and not doughy on the inside before serving.
What are some good seasoning options for Mini Chicken Pot Pies?
Seasoning can dramatically enhance the flavor of Mini Chicken Pot Pies. You might consider adding garlic powder, onion powder, black pepper, and a bit of salt to taste. Additionally, herbs such as thyme, rosemary, or parsley can complement the creamy chicken filling beautifully, giving a more complex flavor profile to the simple dish.
Is it possible to make Mini Chicken Pot Pies ahead of time and freeze them?
Yes, Mini Chicken Pot Pies are excellent for making ahead and freezing. After assembling the pies, instead of baking, freeze them in the muffin pan. Once solid, transfer the pies to a freezer-safe bag or container. Furthermore, when you’re ready to enjoy them, bake directly from frozen, adding about 10-15 minutes to the original baking time, or until they are heated through and golden brown.
Mini Chicken Pot Pies
Ingredients
- 2 cans flakey layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken or prepare fresh chicken (2 cups)
- 1 bag frozen mixed vegetables
Instructions
- Mix soup, veggies and chicken in a bowl, season to taste.
- Flatten biscuits out and press each one into a spot in a muffin pan, fill each biscuit with soup/chicken/veggie mix
- Bake at 400 Fahrenheit for 20 minutes.
