Total Time: 40 minutes
## Introduction
Are you planning a cozy dinner for your family, especially for the kids tonight? Let’s turn up some magic in your kitchen with our recipe for mini chicken pot pies. It’s delicious, satisfying, and your kids will love them, making them perfect even for those who are picky about what they eat.
## Why Make This Recipe
These delightful mini chicken pot pies are simple to make, take less time, and are very delicious. Above all, they only require standard ingredients that are readily available. With a little twist here and there, this comfort food could become your family’s favorite!
## How to make Mini Chicken Pot Pies
### Ingredients:
– 1 cup cooked chicken, shredded
– 1 cup mixed frozen vegetables (peas, carrots, corn)
– 1 can (10.5 oz) condensed cream of chicken soup
– 1/2 cup milk
– 1 tsp garlic powder
– Salt and pepper, to taste
– 1 package refrigerated biscuit dough (8 biscuits)
– Non-stick cooking spray
### Directions:
1. Preheat your oven to 375°F (190°C) and lightly spray a muffin tin with non-stick cooking spray.
2. In a bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper. Mix well.
3. Flatten each biscuit dough piece and press them into the muffin tin cups, ensuring they cover the bottom and sides.
4. Spoon the chicken mixture into each biscuit cup, filling them generously.
5. Bake for 25-30 minutes until the biscuit edges are golden brown and the filling is bubbly.
6. Allow to cool slightly before serving.
## How to Serve Mini Chicken Pot Pies
Serve your mini chicken pot pies warm for the best flavor. You can pair them with a salad or just enjoy them on their own. Either way, they are a complete meal that the entire family will love.
## How to Store Mini Chicken Pot Pies
If you have leftovers, let the pot pies cool completely, then cover them tightly and store in the refrigerator for up to two days. You can also freeze these pies for up to a month.
## Tips to Make Mini Chicken Pot Pies
Want your mini pot pies to come out perfect? Here are some tips:
– Be sure not overstuff your biscuit cups to prevent the pies from overflowing while baking.
– Do not over-bake; wait until the edges are golden brown.
## Variation
For vegetarians, you can substitute chicken with tofu or mushrooms.
## FAQs
Q1: Can I use fresh vegetables instead of frozen ones?
Yes, you can, but frozen vegetables are recommended as they tend to hold up better while baking.
Q2: Can I use something else other than biscuit dough for the crust?
Certainly, pie dough or puff pastry would work well as a substitute.
Q3: Can I make these in advance?
Absolutely! You can prepare the filling ahead and store it in the refrigerator, then assemble and bake the pies when you’re ready to eat.