Mini Pot Pies are absolutely adorable and such a quick easy dinner. Four ingredients and 40 Minutes! That's all mine took and they could have been faster but I steamed my chicken instead of using precooked!
Cream of Chicken!
( Campbell's is my favorite but any kind will work )
( I used frozen but canned will work too )
( What Kind is totally preference! Some even use Croissant dough, however biscuit is more convenient because of its round shape)
( I steamed some chicken tenderloins for mine but you can use canned chicken or a rotisserie style)
You want to make sure to prep your chicken, If you are using fresh chicken like I did I highly suggest steaming it. Its quick, simple and you can get other things done while its cooking. I steamed mine for about 15 minutes, which is all it takes to be just about perfect in my Aroma Rice Cooker + Food Steamer and then diced it up! For Rotisserie Chicken all you need to do is shred it off the bone!
Prep your veggies! Follow the directions on your package but make sure to under-cook them. They will also get some oven time so you don’t want them overdone. I defrosted mine for about 3 minutes.
Add your Chicken, Veggies, and Cream of Chicken to a bowl and mix it up.
Spray a layer of non stick spray (or use oil) on your muffin pan and get ready to make your ‘crust’
Now you can do this two ways.
- Place a biscuit in each muffin section and using your fingers squish and flatter the dough making it go up the sides.
- If you’re like me and need a little extra help with things that should be easy (HaHa..seriously.) You can flatten the dough out and use the back of a measuring cup do stretch the dough out. Then place it inside the muffin slot.
Fill each dough spot with a couple of spoonful’s of your filling mix. (I used about a little less than half a cup each)