Description
Comforting mini chicken pot pies deliver a hearty embrace of classic American cuisine with flaky pastry and creamy filling. Compact individual portions invite home cooks to savor each delightful bite of savory goodness.
Ingredients
Scale
Main Protein:
- 0.5 pounds (226 grams) boneless, skinless chicken breast
- 1 bag frozen peas and carrots
Baking Base:
- 2 cans refrigerated biscuits (8 count each can)
- 1 can cream of chicken soup
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- Cooking spray for pan
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly coat a 12-cup muffin tin with cooking spray to prevent sticking.
- Dice chicken into uniform small pieces and sauté over medium-high heat until completely cooked through, approximately 5-7 minutes. Enhance flavor with garlic powder, onion powder, and a light seasoning of salt.
- Incorporate frozen peas and carrots into the cooked chicken, then gently fold in cream of chicken soup until ingredients are evenly distributed and well-combined.
- Carefully unroll refrigerated biscuits and gently stretch each one, creating a thin, malleable circular shape that will comfortably line the muffin cups.
- Distribute the chicken and vegetable mixture evenly among the prepared biscuit-lined cups, filling each about 3/4 full to prevent overflow during baking.
- Transfer the muffin tin to the preheated oven and bake for 30-35 minutes, watching for a golden-brown crust and ensuring the filling is heated thoroughly.
- For excess chicken mixture, transfer to a freezer-safe container and store for up to 2 months, providing a convenient future meal option.
Notes
- Customize Spices Experiment with different herbs and spices like thyme, rosemary, or paprika to elevate the flavor profile and make the dish more exciting.
- Swap Ingredients Replace frozen vegetables with fresh, seasonal veggies for a nutritional boost and enhanced taste. Consider adding diced bell peppers or spinach for extra color and nutrients.
- Make It Healthier Use low-sodium cream of chicken soup and lean chicken breast to create a lighter version of this comfort food. Greek yogurt can also substitute some of the soup for a protein-packed alternative.
- Gluten-Free Option Swap regular biscuits with gluten-free biscuit dough or use almond flour-based biscuits to accommodate dietary restrictions without compromising taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 50 mg