Mini Chicken Pot Pies #weeknightdinner #comfortfood

Mini Chicken Pot Pies #weeknightdinner #comfortfood

These scaled down chicken pot pies are strangely simple. Truly… they just have 4 fixings! What's more, you can make them from beginning to end in around 30 minutes. Serve them with a little side plate of mixed greens and it makes a speedy and basic weeknight supper!

Be that as it may, at that point an entertaining thing occurred. I had my three children, and I understood that being a parent is around a million times harder than I at any point figured it would be. At the point when everybody returns home from school and childcare by the day's end, things are somewhat similar to a zoo around here! So when I locate a straightforward, kid cordial formula, I'm absolutely energetic about it!

These smaller than normal chicken pot pies feel like solace nourishment to me. By one way or another, the mix of chicken, veggies and new scones smells soooooo wonderful when it's preparing! What's more, that ideal, brilliant darker outside, and bubbly filling? Mmmmm… so great when they are crisp out of the broiler!


Mini Chicken Pot Pies #weeknightdinner #comfortfood


  • ¾ cup chopped leftover chicken (or 1 small fresh chicken breast, fully cooked)
  • 1 can cream of chicken soup
  • 1 cup mixed frozen vegetables (peas, carrots, corn and green beans), defrosted
  • 1 package refrigerated biscuit dough


  1. Preheat the oven to 375F.
  2. Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
  3. Separate each of the biscuits and place them into the compartments of a greased muffin tin.
  4. Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
  5. Add the filling to each of the compartments (approximately 2 Tablespoons each).
  6. Bake at 375F for 20 to 25 minutes until golden brown and bubbly.

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