Directions to follow
- Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with cooking spray.
- Chop your chicken into small, bite-sized pieces. In a skillet over medium-high heat, cook the chicken until it’s no longer pink—this should take about 6-8 minutes. Season it with garlic powder, onion powder, and a pinch of salt.
- Once the chicken is cooked, add the frozen peas and carrots along with the can of cream of chicken soup. Stir well to combine, then take it off the heat.
- Open the biscuit cans and flatten each biscuit slightly to fit into the muffin tin cups. Press the dough up the sides to form a shell.
- Spoon the chicken mixture evenly into each biscuit cup.
- Bake for 30-35 minutes or until the biscuits are golden brown and cooked through.
- Let the pot pies cool for 5 minutes before removing them from the tin and serving.
Best ways to enjoy it
Serving Easy Mini Chicken Pot Pies can be as simple as enjoying them warm right from the muffin tin. However, for a complete meal, you might consider pairing them with a fresh side salad, steamed broccoli, or some homemade mashed potatoes. A drizzle of gravy on top can elevate the comfort factor even more, making it feel like a full-on feast!
Keeping leftovers fresh
If you happen to have any leftovers (which is rare with these crowd-pleasers), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave for about 30 seconds or until warmed through. If you want to enjoy them later, you can freeze them prior to baking. Just wrap each unbaked pot pie tightly in plastic wrap, and they will keep in the freezer for up to a month.
Helpful cooking tips
To ensure your mini pot pies come out perfectly, here are some handy tips:
- Make sure to chop your chicken into smaller pieces for even cooking and easy eating.
- If you want extra flakiness in the crust, you can let the biscuits soften slightly before pressing them into the muffin tin.
- Experiment with herbs! A sprinkle of thyme or rosemary can add an aromatic twist to the filling.
- For an extra touch, you can top each pie with shredded cheese during the last few minutes of baking for a cheesy finish.
Flavor swaps
These mini chicken pot pies are highly versatile! Swap the cream of chicken soup for cream of mushroom or a homemade creamy sauce for a unique flavor twist. For a burst of freshness, consider adding fresh herbs like parsley or dill to the filling. Vegetarians can replace chicken with sautéed mushrooms and additional veggies for a meat-free delight. Feel free to get creative with your favorite ingredients!
Common questions
1. How long does it take to prepare Easy Mini Chicken Pot Pies?
Overall, you can expect about 15 minutes of prep time followed by 30-35 minutes of baking time, making it a quick and convenient weeknight meal.
2. What can I use instead of cream of chicken soup?
You can substitute cream of chicken with cream of mushroom soup or a homemade roux with cream for a lighter option.
3. How can I ensure the biscuits come out perfectly?
Avoid overbaking! Keep an eye on them towards the end of the baking time, and they should be golden brown and flaky.
With this guide, you’re all set to make Easy Mini Chicken Pot Pies that are sure to impress at your next family dinner or gathering. Happy cooking!
