Directions:
1. Preheat oven to 375°F (190°C). Lightly grease a muffin tin with non-stick spray.
2. Flatten each biscuit slightly and press into the muffin cups, creating a well in the center for the filling.
3. In a bowl, combine cooked chicken, frozen veggies, cream of chicken soup, shredded cheese, garlic powder, and black pepper. Mix well.
4. Spoon the mixture evenly into the biscuit cups, filling each nearly to the top.
5. Bake for 15–18 minutes, or until the biscuits are golden brown and cooked through.
6. Let cool for 5 minutes, then gently remove from the muffin tin.
7. Garnish with chopped parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes
Kcal: 290 kcal | Servings: 8 mini pies
Tips & Serving Suggestions:
– Use rotisserie chicken to save time.
– Add a sprinkle of parmesan or extra cheddar before baking.
– Serve with a light salad or soup for a complete meal.
– Can be frozen after baking — just reheat in the oven for best texture.
Conclusion:
Mini chicken pot pie biscuits are a fun and flavorful twist on a classic favorite. With flaky crusts and creamy centers, they’re guaranteed to be a hit with both kids and adults alike.
