Mini Chicken Pot Pies

Comfort food that doesn’t require you to lose your mind on a Wednesday…

Chicken pot pie is one of those things everyone loves and also one of the most annoying things to make on a weeknight. It requires a lot of steps and timing and honestly… by the time you get it done you’re already frustrated.

This is my version of making it work. Individual pot pies baked in a muffin tin using refrigerated biscuit dough as the crust. The slow cooker does the heavy lifting on the chicken while you’re going about your day. Everything else comes together in under 20 minutes of active time. Eighteen of them at 234 calories each.

They disappear fast… kids love them, adults love them, they’re the kind of thing that feels homemade and actually tastes good. Not like you’re compromising on comfort.

And if you have texture stuff in your house like I do… this is creamy and soft and actual comfort without any weird texture tricks.

INGREDIENTS (makes 18)

32 oz chicken breast, skinless, boneless
10 oz frozen mixed vegetables
10.75 oz condensed cream of chicken soup, low sodium
2 cups shredded cheddar cheese
1 tsp garlic powder
1 tsp salt
1 tsp onion powder
1/2 tsp dried basil
18 pieces buttermilk biscuit dough (refrigerated)
1 cup low sodium chicken broth

INSTRUCTIONS

1. Cook the chicken in 1 cup of chicken broth. Slow cooker method… cook on low for 6 hours, then remove and shred using two forks. Or poach on the stovetop by simmering for 20-25 minutes until cooked through, then shred. Either way works as long as it’s cooked through and easy to shred.

2. Preheat oven to 400°F. Spray an 18-cup muffin tin generously with cooking spray.

3. In a large bowl combine shredded chicken, condensed cream of chicken soup, and frozen mixed vegetables. Add garlic powder, salt, onion powder, and dried basil and stir until evenly combined. Fold in shredded cheddar cheese.

4. Working one biscuit at a time, use your fingers to stretch and press each biscuit into a circle about 4 inches wide. Work quickly… the dough will start to pull back as it warms.

5. Lay each dough circle over a muffin cup and gently press it down into the opening to form a cup shape. Spoon about a quarter cup of chicken mixture into each dough cup.

6. Bake for 15-18 minutes until biscuit edges are golden brown and filling is hot and bubbling. Cool in pan for 5 minutes before removing.

Per serving: 234 cal | 16g Protein | 17g Carbs | 11g Fat | 1g Fiber

Why this works: Because comfort food doesn’t require you to spend two hours on a weeknight. The slow cooker does the heavy lifting while you do literally everything else. The muffin tin makes them individual which means less cleanup and easier to pack as lunch the next day. This works as a Wednesday dinner, a lunch box filler, or something to bring to a gathering where you need to feed people without requiring plates and utensils. Eighteen of them means you’ve got multiple meals covered. And the cheddar and cream chicken filling is the kind of thing that feels indulgent when it’s actually just smart cooking.

#comfortfood #potpie #easyrecipe #kidapproved #weeknightdinner