Here’s the full recipe for Mini Pot Pies:
Ingredients:
- Boneless, skinless chicken breasts
- 1 can mixed vegetables
- 1 can cream of chicken soup
- Grands biscuits
- Cooking spray (e.g., PAM)
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the boneless, skinless chicken breasts until they are fully cooked. You can boil, bake, or grill them. Once cooked, shred the chicken using a mixer or two forks.
- In a mixing bowl, combine the shredded chicken, canned mixed vegetables, and cream of chicken soup. Mix everything together until well combined.
- Spray a muffin tin with cooking spray to prevent sticking.
- Take each Grands biscuit and separate it into two pieces. Flatten each piece.
- Line each muffin cup with one flattened biscuit piece, pressing it into the bottom and up the sides to create a crust.
- Spoon the chicken and vegetable mixture into each biscuit-lined muffin cup, filling them nearly to the top.
- Place the other flattened biscuit pieces on top of each filled muffin cup to create a lid for the pot pie.
- Bake in the preheated oven for about 15-20 minutes or until the biscuit crust is golden brown.
- Once done, remove the mini pot pies from the oven and let them cool for a few minutes.
- Use a butter knife to gently go around the edges of each muffin cup to loosen the pot pies. Carefully lift them out of the pan.
- Serve the mini pot pies hot and enjoy!
Feel free to adjust the amount of cream of chicken soup according to your preference for a creamier filling. You can also customize the filling by adding other seasonings or ingredients like diced onions, garlic, or herbs.
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