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Mini Chicken Pot Pies
I found another great recipe for using some of our canned chicken. Mini chicken pot pies or some people call them muffin tin chicken pies. I found this one on tablespoon.com, but altered it to suit my family. My son loves them!
I love this recipe, because it is easy to prepare and doesn’t take a lot of time to cook. I usually have all the ingredients on hand, except the canned biscuits.
- 1 can of (12.5 oz) chicken
- 1 can of (14.5 oz) cream of chicken soup
- 1 can (15 oz) mixed vegetables
- 1 tablespoon of Poultry Seasoning or Herbs De Provence
- 1 teaspoon of onion powder
- 2 cans (16.3 oz each) Grands Flaky Layers Big Biscuits
Preheat your oven to 400 degrees Fahrenheit. In a large bowl combine the canned chicken (drained), cream of chicken soup, mixed vegetables (drained) and spices.
I use Grands Flaky Layers and tear the biscuits in half. Place one half of the biscuit in each cup, pressing the dough into the bottom and up the sides.
Spoon the pot pie mixture into each biscuit cup. Take the other half of the biscuit, stretch it out a little and then cover each cup. Try to press the two halves together so it seals in the pot pie mixture.
Put into the oven and bake for 15 to 20 minutes. Check at the 12 minute mark. Bake closer to 20 minutes for darker biscuits. Let cool for a couple of minutes then enjoy.
I don’t know about you, but I hate to wash dishes and put everything in the dishwasher, except my cast iron pans. My muffin tins were getting scratched and rusted, because I used a spoon to pry food from them. Then I found these wonderful silicone muffin pans. I bought two of them. They have a metal frame, so they keep their shape and don’t scratch or rust! I also like to think I am being healthier, since you don’t have to grease these muffin pans before use.
Use the Amazon link below to see these wonderful muffin pans for yourself.
Kitchen tools I used: