Simple, delicious and portion-controlled, these mini chicken pot pies are a family favorite quick + easy supper, or snack.
Servings (adjustable):
Calories: 187
Ingredients
- 1-½ cups chopped cooked chicken
- 1 can (10.75 ounces) 98% fat-free cream of chicken soup
- 1-½ cups frozen mixed vegetables, thawed
- ½ teaspoon dried thyme (optional)
- All-purpose flour (for rolling out the biscuits)
- 1 package (12 ounces) refrigerated biscuits (10 biscuits)
- ½ cup reduced-fat shredded cheese
Instructions
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Heat the oven to 350F degrees. Spray 10 cups of a standard (2-½-inch) 12-cup muffin pan with nonstick cooking spray.
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In a medium bowl, stir together the chicken, soup, vegetables and thyme (if using).
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Sprinkle a little flour on a work surface. Pat the biscuits to flatten.
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Press the flattened biscuits into the bottoms and up the sides of the muffin-pan cups.
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Divide the chicken-vegetable mixture evenly among the biscuit-lined muffin cups. Lightly press the chicken mixture down so it’s level. Sprinkle each cup with about 2 teaspoons cheese.
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Bake for 20 – 25 minutes, or until the biscuits are golden brown and the cheese is melted.
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Remove from the oven and let the mini chicken pot pies cool in the pan set on a wire rack for about 5 minutes.
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Carefully remove the pies from the pan and enjoy.
Equipment
Recipe Notes
Serving size: 1 mini chicken pot pie