Mini Chicken Pot Pies

This recipe was originally from  I changed the recipe to suit our wants as a family to have a higher protein, vegetable, and healthy fat content.

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Mini Chicken Pot Pies Yum
Cuisine Comfort Food
Cuisine Comfort Food
  1. Cook chicken in 1 cup of chicken broth; I like to cook it in a slow cooker on low for 6 hours, take out the chicken, and shred it on a cutting board. You can also boil the chicken on the stovetop or however else, you'd like to cook it. The main idea is to be able to have it easy to shred down
  2. Preheat the oven to 400F and ready your muffin pan with cooking spray
  3. Mix together the chicken, cream of chicken, and frozen vegetables
  4. Add the spices to the mixture
  5. Fold in the cheese
  6. Open the refrigerated dough and spread a biscuit out into a circle. You will want to do this one at a time because the dough will pull itself back in.
  7. Lay the circle on the muffin opening and spoon in 1/4 cup of the chicken mixture. Let it sink down into the muffin opening. Repeat for all 18 muffins.
  8. Bake for 15-18 minutes.
  9. Let them cool for 5 minutes before serving.