Description
Flaky, golden mini pies filled with creamy chicken and veggies—perfect handheld comfort food.
Ingredients
Scale
- 1 cup diced cooked chicken
- 1 cup frozen mixed vegetables (thawed)
- 1 can refrigerated biscuit dough or pie dough
- 1 can cream of chicken soup
- 1 cup shredded cheddar (optional)
- Salt & pepper to taste
- 1 tsp garlic powder
- Fresh thyme or parsley for garnish
Instructions
- Press biscuit dough or circles of pie dough into a greased muffin tin to create little crust cups.
- In a bowl, mix chicken, thawed vegetables, cream of chicken soup, salt, pepper, and garlic powder.
- Add optional cheddar for extra creaminess.
- Spoon the filling generously into each dough cup.
- Bake at 375°F (190°C) for 15–18 minutes until the crust is golden and the filling is bubbly.
- Let cool slightly so the pies set and can be lifted easily.
- Garnish with fresh thyme or parsley and serve warm.
Notes
- For a healthier option, use whole wheat biscuit dough.
- Feel free to customize the filling with your favorite vegetables.
- These can be made ahead of time and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg