{Katie’s Kitchen} Mini Chicken Pot Pies

Brought to you by the Kitchenette 

Perfect meal for Mom to make on a night where you need something quick and fun for the kids to help, too!

Okay, so not everything turns out right the first time, right?? These ARE delicious! I just need to make some changes to this recipe the next time I make them…. but I will give you all the information on how to make these work!

It’s only 4 ingredients! Rotisserie chicken, can of cream of chicken soup, mixed frozen vegetables and refrigerated biscuit dough. I bought a pack of 8 biscuits and they were large….I think that’s where I went wrong. I needed a 10 count of smaller biscuits.

Preheat your oven to 375 degrees and take out a muffin tin (if it’s non-stick, then grease each cup)

Take 1 cup of your vegetables and let them thaw (or in the microwave) for a little bit. Then, mix in the can of cream of chicken soup.

Shred 1/2 cup of chicken from the rotisserie chicken and toss that into the mixing bowl. Stir it all together.

For the next part, the recipe called for one biscuit per muffin compartment- please note that when I did this, it was WAY too much biscuit dough that rose and pushed all the inside ingredients out of the top.

I recommend cutting the biscuit in half or only using 3/4 of the dough of one biscuit. You’re going to press that dough inside a muffin compartment; start with the bottom and then push up around the sides. Let that sit for a few minutes.

Next, take about 2 tablespoons and spoon in the filling into each of the biscuit cups.

Then, pop that muffin tin in to the oven and let it cook for about 20 minutes or until it starts to look golden brown on the edges.

That’s it! Use a knife around the edges if they stick and just pop onto your plate with a nice side salad.

  • 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