Chicken Pot Pie Minis

This one really blew my mind, guys. I make a pot pie every other week, if not every week. It’s the easiest meal to make with limited time. Check out my pot pie recipe here! These new minis made with biscuits are so easy, and the kids love them! I could go on about how easy this is, but I’ll just show you instead. 

Let’s gather the stuff we need! Preheat oven to 425.

Ingredients:

• I can Grands Flaky Biscuits 

• 1 rotisserie chicken (shredded)  

• 1 can cream of chicken 

• 1/2 soup can of sour cream 

• 1/2 soup can of milk

• 1 heaping cup of frozen mixed vegetables 

• Minced garlic and onion, measured with your heart

You’ll also need a greased muffin tin and a rolling pin. 

Step 1. 

Combine cream of chicken, sour cream, milk, frozen veggies, and chicken together in a medium pot and heat until warm and delicious. 

Step 2.
Grease muffin tin. Separate each biscuit and place in individual cups. If you are using a larger muffin tin, spread them out for better air circulation.  Using your fingers, gently mold each biscuit into a mini bowl. You can also use a rolling pin to flatten them a bit. 

Step 3.

Add a scoop of filling mixture into each mini biscuit bowl. Sometimes I throw some cheese on top because CHEESE! 

Step 4.

Bake for 10-18 minutes. You’ll want to start watching them at about 8 minutes. They go from golden brown to burnt in the blink of an eye. I speak from experience, LOL. 

Step 5.

Enjoy these little cutie pies!

I love these so much. These scream comfort food to me! I really just love pot pie, in all forms. I hope you do too! 

Always and Whatever

XO