Mini Chicken Pot Pies Introduction: These mini chicken pot pies are the perfect comfort food in a bite-sized form. Flaky puff pastry or biscuits hold a creamy chicken and vegetable filling, making them ideal for weeknight dinners, potlucks, or even as a fun appetizer. They’re easy to assemble and customizable with your favorite veggies. Ingredients: 1 can refrigerated biscuits or puff pastry 1 cup cooked shredded chicken 1 cup mixed veggies (peas, carrots, corn) 1 can cream of chicken soup ¼ cup milk Salt and pepper, to taste 1 tbsp butter Instructions: Preheat Oven: Preheat your oven to 375°F (190°C). Prepare Pastry: If using biscuits, separate and flatten them slightly. If using puff pastry, cut into rounds to fit a muffin tin. Mix Filling: In a medium bowl, combine shredded chicken, mixed veggies, cream of chicken soup, milk, salt, and pepper. Mix until well combined. Assemble: Grease a muffin tin with butter. Press each biscuit or pastry round into the tin, creating a small cup. Spoon the chicken mixture evenly into each cup. Top (Optional): If you have extra pastry, you can cut small shapes to place on top for a lid. Bake: Bake for 20–25 minutes or until the pastry is golden and the filling is bubbly. Serve: Let cool slightly before removing from the muffin tin. Serve warm and enjoy!
Mini Chicken Pot Pies.
