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Mini Chicken Pot Pie

This is basically a cooking-hack version of chicken pot pie that doesn’t take hours to make - in fact, only 20 minutes cooking time. You can pack the pie full of vegetables to make a hearty and wholesome meal good for the entire family! 


  • 2 cups frozen mixed vegetables, thawed
  • 1 cup diced cooked chicken
  • 1 can (10 ¾ oz.) condensed cream of chicken soup
  • 1 can (16.3 oz.) refrigerated biscuits


  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine vegetables, chicken and soup; mix well.
  3. Press each biscuit into 5 ½-inch round. Place 1 round in each of 8 greased regular-size muffin cups, or press them into 8 greased ramekins. Firmly press in bottom and up side, forming ¾-inch rim.
  4. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  5. Bake at 375 degrees for 20-22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

This amazing recipe comes from here.

Posted: September 24, 2015