Description

These Mini Chicken Pot Pies are a delightful and easy-to-make comfort food. Featuring flaky biscuit crusts filled with a creamy, savory chicken and vegetable mixture, these pot pies are perfect for a quick weeknight dinner or a crowd-pleasing appetizer. The addition of diced new potatoes makes them extra hearty and satisfying. The recipe uses readily available ingredients, making it a convenient option for busy cooks. Each bite is a burst of flavor and texture, combining the softness of the filling with the slightly crisp biscuit topping. They are perfect for kids and adults alike!

Ingredients:

2 (8 count) cans jumbo biscuits
1 (10.5 ounce) can cream of chicken soup with herbs
1 cup cooked, chopped, or shredded chicken
1 cup mixed thawed vegetables (peas and carrots recommended)
1 (15 ounce) can diced new potatoes, drained
1-2 tablespoons sour cream
Pepper to taste

Preparation:

Step 1: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare two muffin pans by spraying them with cooking oil or non-stick spray. This ensures the mini pot pies will release easily after baking.

Step 2: Open the cans of jumbo biscuits. Take each biscuit and press it down and up the sides of the muffin tin to form a cup. Make sure the biscuit dough covers the bottom and sides of each muffin cup to create a pastry shell.

Step 3: In a separate bowl, prepare the filling. Combine the cream of chicken soup with herbs, cooked chicken, mixed vegetables, diced new potatoes, and sour cream. Mix well to ensure all ingredients are evenly distributed.

Step 4: Season the mixture with pepper to your liking. You can also add other seasonings such as garlic powder, onion powder, or a pinch of salt if desired, but taste first, as the soup can be quite salty.

Step 5: Spoon a few tablespoons of the chicken mixture into each biscuit-lined muffin cup. Fill each cup to the top, ensuring an even amount of filling in each one.

Step 6: Bake in the preheated oven for 20-25 minutes, or until the biscuit crusts are golden brown and the filling is bubbly and heated through.

Step 7: Remove the muffin pans from the oven and let them cool for a few minutes before carefully removing the mini chicken pot pies. Serve warm and enjoy!

Why You’ll Love This Recipe:

Easy to Make: This recipe uses simple ingredients and straightforward steps, making it perfect for beginner cooks.
Quick: With minimal prep time and a short baking time, these pot pies are ready in under 30 minutes.
Kid-Friendly: The small size and familiar flavors make these pot pies a hit with children.
Customizable: Feel free to substitute vegetables or add your favorite seasonings to tailor the recipe to your taste.
Comfort Food: These mini pot pies are warm, comforting, and satisfying, perfect for a cozy meal.

Serving Suggestions:

Serve as a main course with a side salad or steamed vegetables.
Offer as an appetizer or snack at parties or gatherings.
Pair with a simple soup for a complete and comforting meal.

Tips:

To prevent the biscuit crust from browning too quickly, you can tent the muffin pan with aluminum foil during the last 5-10 minutes of baking.
For a richer flavor, use rotisserie chicken or leftover roasted chicken in the filling.
If you don’t have sour cream, you can substitute it with plain Greek yogurt or cream cheese.
You can prepare the filling ahead of time and store it in the refrigerator until ready to assemble and bake.
Add a pinch of dried thyme or rosemary to the filling for an extra layer of flavor.

Preparation Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: 30-35 minutes

Nutrition Information: (per mini pot pie, approximate)

Calories: 220

Protein: 8g

Sodium: 400mg

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Conclusion

These Mini Chicken Pot Pies (with potatoes) are a fantastic way to enjoy a classic comfort food in a fun and convenient format. The combination of flaky biscuit crust and creamy chicken filling is simply irresistible. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, this recipe is sure to be a hit. So gather your ingredients, preheat your oven, and get ready to enjoy these delicious mini pot pies!

Questions and Answers:

Can I use different vegetables in this recipe?
- Yes, you can substitute the mixed vegetables with any vegetables you like. Good options include green beans, corn, mushrooms, or diced carrots and peas.
Can I make these pot pies ahead of time?
- You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. Assemble and bake the pot pies just before serving for the best results.
Can I freeze these pot pies?
- Yes, you can freeze them after baking. Let them cool completely, then wrap each pot pie individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat in the oven at 350 degrees Fahrenheit until warmed through.
Can I use a different type of soup?
- Yes, you can use cream of mushroom or cream of celery soup instead of cream of chicken soup. Just be sure it complements the other flavors in the filling.
Can I make these pot pies without potatoes?
- Yes, if you’re not a fan of potatoes or simply don’t have them on hand, you can easily omit them from the recipe. The pot pies will still be delicious without them. You might consider adding another vegetable to compensate for the lost volume, such as more peas, carrots, or even some chopped celery.