Delicious Mini Chicken Pot Pies Easy Recipe

Mini Chicken Pot Pies Recipe

Chicken Pot Pies Recipe is a delicious recipe, made from scratch with peas, carrots... This homemade chicken pot pie deserves a permanent spot in your recipe box.

In the midst of life's hectic pace, crafting a nutritious meal can often feel like an impossible feat. Yet, fear not, for the Easy Mini Chicken Pot Pies are here to rescue you.

They stand as the ultimate answer to your quest for a swift and gratifying dinner. What's more, they take the whimsical form of muffin-sized delights, making them not just delectable but also whimsically convenient to devour.

You can relish these for dinner and effortlessly pack some for the next day's lunch, or even seize the morning with them!

My personal narrative intertwines with these delightful pot pies. Picture a night when I found myself racing against the clock to assemble a family dinner. As luck would have it, a medley of leftover chicken and assorted veggies awaited in my fridge.

The desire for a swift, delightful creation led me to discover this recipe for chicken pot pies, and I embarked on a culinary experiment. The outcome? Utter delight.

My family was instantly captivated, and these pot pies soon claimed a permanent spot in our dinner rotation. What I adore most is their adaptability - you can effortlessly switch up the vegetables and protein to harmonize with what's available in your kitchen.

Ingredients:

1/2 lb of boneless, skinless chicken breast

1 or 2 cans of refrigerated biscuits

1 can of cream of chicken soup

Cooking spray

1 bag of frozen peas and carrots

Pepper and salt

Instructions:

Start by preheating your oven to 350 degrees Fahrenheit then grease your muffin tin.

Cut the chicken breast into small, bite-sized pieces. Then cook them over medium-high heat until they are no longer pink. Feel free to use any seasonings you prefer (like onion powder or salt). When cooked, remove the chicken from heat.

Combine the frozen peas and carrots along with the cream of chicken soup in the same pan used for cooking the chicken. Set the mixture aside.

Open the cans of refrigerated biscuits and flatten them until they become thin enough to fit into the muffin cups.

Fill each biscuit with the chicken and vegetable mixture, and place them in the prepared muffin tin.

Bake the filled biscuits in the oven for 30 minutes or until the biscuits turn golden brown. Then Serve! And Enjoy.

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