These mini pot pies use biscuit dough shells filled with chicken, vegetables, creamy soup, and cheese. The recipe makes 10 pies.
Ingredients
- 1½ cups chopped cooked chicken
- 1 (10.75-ounce) can 98%-fat-free cream of chicken soup
- 1½ cups frozen mixed vegetables, thawed
- ½ teaspoon dried thyme, optional
- All-purpose flour, for the work surface
- 1 (12-ounce) package refrigerated biscuits, 10 biscuits
- ½ cup reduced-fat shredded cheese
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F. Coat 10 cups of a standard 2½-inch, 12-cup muffin pan with cooking spray.
- Stir the chicken, soup, vegetables, and optional thyme together in a medium bowl.
- Lightly flour a work surface and flatten each biscuit.
- Press one biscuit into the bottom and up the sides of each prepared muffin cup.
- Divide the chicken mixture evenly among the biscuit shells and press it lightly to level.
- Sprinkle each pie with about 2 teaspoons cheese.
- Bake for 20–25 minutes, until the biscuits are golden, the cheese is melted, and the filling reaches 165°F (74°C).
- Let the pies cool in the pan on a wire rack for about 5 minutes, then remove them carefully.
Yield
Makes 10 mini chicken pot pies.
