Easy Pillsbury Mini Chicken Pot Pie Recipe

Indulge in the comforting, homey taste of classic chicken pot pie in a fraction of the time with our guide on making Pillsbury Mini Chicken Pot Pies. These little delightful pockets are perfect for a quick dinner or a kid-friendly packs-lunch substitution.

Miniaturizing a classic recipe doesn't imply compromising on taste or satisfaction. These bite-sized pot pies, courtesy of the Pillsbury genie, offer the same rich, savory filling tucked in a perfectly golden baked crust. Let's dive into the recipe, methods, and tips to ensure your mini chicken pot pies turn out as perfectly as they should.

Ingredients and Preparation

Gather these simple, heartwarming ingredients for your mini chicken pot pies:

Filling: 1 can (10.5 oz) Campbell's condensed cream of chicken soup, 1 cup of milk, 1/3 cup water, 2 cups cooked, cubed chicken, 1 cup frozen mixed vegetables, 1/2 teaspoon salt, pepper to taste.

Crust: 1 can (16.3 oz) Pillsbury refrigerated biscuit dough, 1 egg, 1 tablespoon water.

Cooking the Chicken

Start by cooking the chicken if you're using uncooked chicken. This could be leftover chicken, a rotisserie chicken, or even a quick poach or sauté. Cut it into small, bite-sized pieces.

In a bowl, mix your condensed soup, milk, water, and seasonings. Add the cooked chicken, mixed vegetables, and stir until well combined.

Preparing the Biscuit Crust

Separate the biscuit dough into 10 biscuits. You can use the Pillsbury biscuit press for an even cut if available. Flatten each biscuit with a rolling pin or a glass until it's about 1/3-inch thick.

Whisk the egg and water together to create a simple egg wash. This will help with the browning and crisping of the biscuit tops.

Assembling and Baking

Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.

Press each flattened biscuit into the muffin tin, ensuring the bottom and sides are well-covered. Spoon the chicken and vegetable mixture evenly into each biscuit-lined cup. Be careful not to overfill.

Baking the Mini Pies

Brush the tops of the biscuits with the egg wash for a golden finish. Place the muffin tin on a baking sheet to prevent spills.

Bake at 375°F (190°C) for 20-25 minutes or until the biscuits turn golden brown and the filling is nicely bubbling. Let the pies cool in the muffin tin for 5 minutes before removing them to serve.

There you have it! Comforting, delicious, and absolutely irresistible mini chicken pot pies ready to warm your family's tummies. Whether you're craving a comforting weeknight dinner or packing lunch for the little ones, these miniature pot pies are a winner.