Easy Biscuit Pot Pies
Easy Biscuit Pot Pies are a quick, comforting dinner solution that comes together with just four simple ingredients. These individual pot pies are baked in a muffin tin, making them perfect for portion control and a fun way to serve a classic dish. With flaky biscuits, savory chicken, creamy filling, and colorful veggies, they’re a hit for family dinners or casual gatherings.
Table of Contents
Chef’s Tips
- Muffin Pan Size: This recipe works best with a 3.5-inch muffin tin. Standard cupcake tins won’t hold enough filling and may overflow.
- Shortcut Tip: Use rotisserie chicken for the shredded chicken to save time and add flavor.
- Customize Your Filling: Add your favorite spices, such as garlic powder, onion powder, or thyme, to enhance the flavor of the filling.
Ingredients
- 1 cup shredded chicken
Cooked and shredded chicken is the protein base for this recipe. Rotisserie chicken, leftover grilled chicken, or poached chicken all work well. - 2 cups frozen mixed vegetables, thawed
A medley of peas, carrots, corn, and green beans adds color, texture, and nutrients. Thaw the veggies before mixing to avoid excess moisture. - 1 can (10.5 oz) condensed cream of chicken soup
This provides a creamy, flavorful base for the filling. You can substitute with cream of mushroom or cream of celery soup for variation. - 6 refrigerated jumbo biscuits
These flaky biscuits create the crust for each pot pie. Look for jumbo-sized biscuits to ensure they fit and stretch properly in the muffin tin.
Substitutions
- Vegetables: Swap frozen mixed vegetables for fresh diced veggies or your favorite blend like broccoli, spinach, or mushrooms.
- Dairy-Free Option: Use a dairy-free cream soup to accommodate dietary restrictions.
- Biscuits Alternative: Puff pastry or crescent roll dough can be used instead of biscuits for a different texture.
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C) and gather your ingredients. - Make the Filling
In a large bowl, combine the shredded chicken, thawed mixed vegetables, and cream of chicken soup. Stir well to ensure all ingredients are evenly coated. - Prepare the Muffin Tin
Lightly grease the cavities of a 3.5-inch muffin tin to prevent sticking. - Shape the Biscuits
Take each jumbo biscuit and flatten it in your hand. Place the flattened biscuit into the muffin tin cavity, gently stretching it up the sides to create a cup. - Fill the Biscuits
Spoon the chicken and vegetable mixture into each biscuit cup, filling it generously. - Bake
Bake in the preheated oven for 15-17 minutes, or until the biscuits are golden brown and cooked through. - Remove and Serve
Use a fork to carefully lift the pot pies out of the muffin tin. Serve hot and enjoy the flaky, savory goodness.
Storage
- Refrigeration: Store any leftover pot pies in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F for 5-7 minutes or in the microwave for about 1 minute until warmed through.
FAQs
Yes, you can freeze them after baking. Let them cool completely, then wrap individually in foil and store in a freezer-safe bag. Reheat in the oven at 375°F for 20-25 minutes until heated through.
Swap chicken for cooked ground turkey, beef, or even diced ham for a different flavor.
Ensure the vegetables are thawed and drained well before mixing, and avoid overfilling the biscuit cups to prevent excess liquid from pooling.
Easy Biscuit Pot Pies are the perfect blend of comfort and convenience. With minimal prep and maximum flavor, they’re sure to become a family favorite in no time!
Easy Biscuit Pot Pies
Equipment
- Spoon
- 3.5 inch muffin tin
Ingredients
- 1 cup shredded chicken
- 2 cups frozen mixed vegetables, thawed
- 1 can 10.5 oz condensed cream of chicken soup
- 6 refrigerated jumbo biscuits
Instructions
- Preheat the oven to 350 degrees.
- Add the shredded chicken, mixed veggies, and cream of chicken soup to a large bowl, and stir to combine.
- Grease the cavities of a muffin tin.
- Grab a biscuit, and flatten it in your hand, then place into the muffin tin, stretching it up to the sides.
- Spoon chicken and veggie filling into each muffin cup.
- Bake for 15-17 minutes, until golden.
- Remove from the oven, and use a fork to help remove the pot pies from the muffin tin.
- Serve hot, and enjoy!
Notes
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
