Pillsbury biscuits stuffed full of a delicious mixture of canned chicken, frozen mixed veggies, and a can of soup, baked in a muffin pan to create handheld mini chicken pot pies.
A quick and easy dinner recipe for your picky eaters!
If you’re looking for budget meals to serve a hungry family with kids, these delicious mini chicken pot pies are effortless to make with just four ingredients, but don’t let the simplicity fool you. They. Are. Awesome.
I suppose a muffin tin makes just about any dinner more exciting, and with this recipe, it helps to create the perfect little, edible bowls for these savory pies. I’ve used canned chicken for this recipe because it’s a cheap pantry staple that you can always have on hand, but feel free to use the chicken of your choice.
Classic comfort food made lazy.
Ingredients
- 2 cups frozen mixed vegetables (thawed)
- 1 (12.5oz) can chicken breast
- 1 (10.5oz) can condensed cream of chicken soup
- 1 (16.3oz) tube Pillsbury Grands! refrigerated biscuits
- optional seasoning
Step 1Thoroughly drain the can of chicken and mix it with 2 cups of thawed mixed veggies and can of chicken soup. I also like to sprinkle in a little seasoning such as thyme, onion powder, black pepper, and garlic powder. You may also prefer a little salt but go easy on it as the soup and chicken already contain salt.
Step 2Preheat your oven to 375° F and grease 8 slots of a regular size muffin tin. Open your biscuits and use your fingers to press each biscuit into larger rounds.
Step 3 Place and press each round into your greased muffin tin. I’ve found it best to leave the bottom of the dough as thin as possible so that it cooks thoroughly. You want a majority of the dough exposed.
Step 4Spoon a very generous amount of your chicken mixture into each cup, and then pull the edges of the dough up and toward the center. Don’t worry about the mixture seeping out, the dough will expand and rise forming the perfect barrier.
Step 5Bake in the center rack of your oven for approximately 20 minutes or until the biscuits are golden brown and the creamy chicken center is hot and bubbly.
Step 6Allow them to cool for about 5 minutes before digging in. You will be surprised at how easy these pop out of the muffin tin! There should be very little clean up involved.
Helpful Tips
- If you have a picky family with kids to feed, this recipe is for you! It’s so simple to throw together on busy weeknights with just a handful of ingredients.
- The Kirkland Brand of canned chicken from Costco is the best I’ve ever tried, but you can use any brand you’d like. You could also opt to use rotisserie chicken or leftover chicken.
- A muffin pan made out of tin works best for this recipe to ensure that the Pillsbury dough cooks all the way through. If you’re using silicone, you may want to precook the dough for a few minutes before loading the chicken mixture in.
- You can also replace the mixed veggies with cooked broccoli or any soft vegetable that your family likes.
Easy Mini Chicken Pot Pies (4 Ingredient Dinner)
Ingredients
- 2 cups frozen mixed vegetables (thawed)
- 1 (12.5oz) can chicken breast (a 10oz can works, too)
- 1 (10.5oz) can condensed cream of chicken soup
- 1 (16.3oz) tube Pillsbury Grands! refrigerated biscuits
- optional seasoning
Instructions
- Preheat oven to 375° F and grease 8 slots of a regular size muffin tin.
- Thoroughly drain the canned chicken, and then mix it well with the thawed veggies and can of soup. My family likes a lot of flavor, so I also sprinkle in a little black pepper, onion powder, thyme, and garlic powder. You may also prefer a little salt, but go easy on it as the other ingredients already contain salt.
- Open the tube of biscuits. Use your fingers to flatten each biscuit into larger rounds (5-6 inches in diameter). Don't break out your tape measure, just eyeball it and have faith in the process.
- Firmly press the biscuit rounds into your greased muffin tin. I've found it best to press the dough at the bottom and sides as thin as possible, leaving a majority of the dough at the top where it will thoroughly bake.
- Spoon a very generous amount of your chicken mixture into each biscuit. Pull the dough up and towards the center, creating a slightly concave bowl.
- Bake for 20-22 minutes or until the biscuits are golden brown. Allow them to rest for about 5 minutes and enjoy! They should slide right out of your muffin tin with very little mess.
Notes
- I use the 12.5oz cans of Costco canned chicken for these, but I believe a 10oz can is more common. Either will work! You can also use 1+ cups of rotisserie chicken or cooked chicken breast.
- Don't be afraid to experiment. You can use any kind of soft veggies for these such as cooked broccoli, mushrooms, canned green beans, etc.
- I've read that a silicone muffin pan does't work as well for these because the tin is what ensures the dough cooks thoroughly.
If you like this recipe, check out these 16 Lazy Chicken Dinner Recipes For Your Picky Family. 🙂
