Easy Mini Chicken Pot Pies
Discover how to make Easy Mini Chicken Pot Pies with refrigerated biscuits, tender chicken, veggies, and creamy filling. This quick, family-friendly dinner is budget-friendly, freezer-friendly, and perfect for busy weeknights. A comforting, kid-approved meal ready in just 30 minutes!
Why You’ll Love This Recipe:
Quick & Easy: Uses canned biscuits and simple ingredients for a fast dinner.
Kid-Friendly: Perfect bite-sized portions that kids love.
Balanced Meal: Includes lean protein, veggies, and a satisfying biscuit crust.
Freezer-Friendly: Leftover filling freezes for up to 2 months great for meal prep!
Budget-Friendly: Uses inexpensive pantry staples and frozen vegetables.
Ingredients:
2 cans of refrigerated biscuits (8-count each)
1/2 pound boneless, skinless chicken breast (about 1 large breast)
1 bag frozen peas and carrots
1 can cream of chicken soup
Cooking spray
Optional seasonings: garlic powder, onion powder, salt, pepper, paprika, parsley
Instructions:
Preheat oven to 350°F (175°C). Grease a muffin tin with cooking spray.
Prep the chicken:
Chop chicken into small bite-sized pieces.
Cook in a skillet over medium-high heat until no longer pink.
Season with garlic powder, onion powder, salt, pepper, or your favorite spices.
Remove from heat.
Combine filling:
Stir in the frozen peas and carrots.
Add the cream of chicken soup and mix until creamy.
Prepare the biscuit cups:
Open the biscuit cans and flatten each biscuit slightly.
Press each biscuit into a muffin cup to create a little bowl.
Fill & bake:
Spoon the chicken mixture into each biscuit cup.
Bake at 350°F for 30–35 minutes, or until biscuits are golden brown.
Meal Prep Tip:
If only using 1 can of biscuits, freeze the extra chicken mixture for up to 2 months for an easy future meal.
Perfect for:
Quick weeknight dinners
Easy lunch prep
Potlucks or parties
Kid-friendly meals
Comfort food cravings
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