Mini Chicken Pot Pie Pies Recipes

MINI CHICKEN POT PIES

Steps:

• Preheat the oven to 375F.
• Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
• Separate each of the biscuits and place them into the compartments of a greased muffin tin.
• Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
• Add the filling to each of the compartments (approximately 2 Tablespoons each).
• Bake at 375F for 20 to 25 minutes until golden brown and bubbly.

GRANDS!™ MINI CHICKEN POT PIES

Steps:

• Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
• Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
• Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

MINI CHICKEN POT PIE / PIES

Steps:

• Heat oven to 375°F.
• Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray.
• Separate dough into 8 biscuits; separate each biscuit into 2 layers.
• Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
• Drain soup; store in tightly covered container in refrigerator or freezer for later use.
• Spoon drained soup evenly into biscuit-lined cups.
• Place remaining biscuit halves over soup; gently seal each biscuit.
• Spread biscuit tops with butter.
• Sprinkle with Italian seasoning and garlic powder.
• Top each with 1/2 tablespoon cheese.
• Bake at 375°F for 15 to 18 minutes or until edges are golden brown.
• To remove from pan, run knife around edge of pies.