Mini Chicken pot pies

Hellow fellow foodies,

I’ve never been a huge fan of chicken oit pies. They just tasted funny to me and always took forever to bake! I didn’t mind having them every once in a while but it’s not my first choice. 

I stumbled upon this recipe 2yrs ago and have only made it a handful of times since. My kids and husband love it though ao I thought I would share 🙂

Most time consuming part (10min) is if you make the alternate dairy free cream of chicken I’ve shared before on here. I did half a recipe for this and only use half of the spices called for (taste preference). 


  • 8oz frozen mixed veggies
  • 1 12.5oz can chicken breast (half is sufficient but I used it all)
  • 2 10.5oz can cream of chicken (2 cups homemade)
  • 1 can Pillsbury biscuits 

*Recipe could easily make 9-10, with more biscuits, I had enough left over for 1 but mine were overflowing. Only had 8 biscuits.

Preheat oven to 350

Mix everything but biscuits in a medium size bowl. Shape biscuits into a bowl inside a muffin cup.

Evenly divided mixture between the 8 biscuits.

Bake for 16-18min, rotating once.

Super easy meal to whip up and put together. Minus the biscuits, we usually have the ingredients  on hand. 

Happy Eating,

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