Mini Chicken Pot Pies

Mini Chicken Pot Pies are so incredibly easy to make, with only 5 main ingredients + dried seasonings, and about 30 minutes from start to finish. Make individual chicken pot pies with a buttery, flaky biscuit crust, creamy sauce, tender chicken, and vegetables.

📝 Ingredients

• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 1 cup frozen peas and carrots (completely thawed)
• 1 cup cooked chicken (cubed or shredded)
• 1 can (16.3) Refrigerated Grands Buttermilk Biscuits

👨‍🍳 Instructions

1. 1Preheat the oven to 375℉. Prepare a 12-cup muffin tin pan by spraying 8 of the muffin cups with nonstick cooking spray. Set aside.
2. 2In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, garlic powder, poultry seasoning, and black pepper. Stir until it's thoroughly combined.
3. 3Stir in the thawed peas and carrots, and the chicken and mix until combined. Set the mixture aside.
4. 4Open the can of biscuit dough and separate into the 8 biscuits and place them onto a cutting board. Use your clean hands, or a rolling pin, to flatten each biscuit to 5-6 inches in diameter. Press each biscuit into the bottom and up the sides of a greased muffin cup in the prepared muffin pan, to form the 'pie crust'.
5. 5Use a 1/4 cup measuring cup to scoop the chicken mixture from the bowl into each biscuit-lined cup, filling them almost to the top. Pinch and crimp around the edges of the biscuit.
6. 6Bake for 20-25 minutes or until the biscuits are golden brown and the filling is heated through.
7. 7Remove from the oven and let them cool for 5 minutes before carefully removing them from the pan. Serve warm and enjoy!