Craving a comforting meal that’s both easy to make and delicious to eat? Look no further than this Easy Mini Chicken Pot Pies Recipe! These individual-sized pot pies are perfect for cozy family dinners or casual gatherings with friends. Made with simple ingredients and minimal prep time, they’re sure to become a go-to favorite in your recipe collection. Plus, with options for keto and low-carb variations, everyone can enjoy this classic comfort food. So roll up your sleeves and get ready to indulge in warm, flaky goodness with every bite!
Ingredients:
- 1 or 2 cans of refrigerated biscuits
- 1/2 lb of boneless, skinless chicken breast
- 1 bag of frozen peas and carrots
- 1 can of cream of chicken soup
- Salt and pepper
- Cooking spray
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray to prevent sticking.
- Prepare the Ingredients: Cook the chicken breast in a skillet over medium heat until fully cooked. Once cooked, dice the chicken into small pieces.
- Mix the Filling: In a large mixing bowl, combine the diced chicken, frozen peas and carrots, cream of chicken soup, salt, and pepper. Stir until all ingredients are well combined.
- Assemble the Pot Pies: Flatten each biscuit slightly and press it into the bottom and sides of each muffin cup, forming a small crust. Spoon the chicken mixture into each biscuit crust, filling them to the top.
- Bake the Pot Pies: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the biscuit crusts are golden brown and the filling is heated through.
- Serve and Enjoy: Once baked, remove the pot pies from the oven and allow them to cool slightly before serving. Serve them warm and enjoy the comforting flavors of homemade chicken pot pie!
Cook Notes and Variations:
- Add Some Flavor: Enhance the flavor of the filling by adding minced garlic, diced onions, or your favorite herbs and spices.
- Customize the Veggies: Feel free to use your favorite vegetables in place of the frozen peas and carrots. Corn, green beans, and diced potatoes are all great options.
- Make it Creamier: Stir in a splash of milk or cream to the filling mixture for a creamier texture.
- Try Different Soups: Experiment with different varieties of cream soup, such as cream of mushroom or cream of celery, for unique flavor combinations.
Keto and Low-Carb Versions:
Keto Version:
To make these mini chicken pot pies keto-friendly, consider the following adjustments:
- Use almond flour biscuits instead of traditional biscuits to reduce the carb content.
- Replace the cream of chicken soup with a keto-friendly alternative made from chicken broth, heavy cream, and xanthan gum.
- Increase the fat content by adding diced bacon or shredded cheese to the filling mixture.
Low-Carb Version:
For those looking to cut carbs, try the following modifications:
- Use a low-carb baking mix or coconut flour biscuits instead of refrigerated biscuits.
- Substitute the cream of chicken soup with a low-carb cream soup alternative or a homemade cream sauce made from chicken broth and heavy cream.
- Limit the amount of peas and carrots in the filling or replace them with lower-carb vegetables such as broccoli or cauliflower.
In conclusion, these Easy Mini Chicken Pot Pies are a delicious and comforting meal option that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a satisfying dish to share with friends and family, these individual-sized pot pies are sure to please. With their simple ingredients, easy preparation, and options for keto and low-carb variations, they’re a versatile choice that everyone can enjoy. So why not whip up a batch tonight and treat yourself to the homemade goodness of chicken pot pie?
Frequently Asked Questions (FAQs)
Q: Can I use canned chicken instead of fresh chicken breast? A: Yes, canned chicken can be used as a convenient alternative to fresh chicken breast. Simply drain the canned chicken before adding it to the filling mixture.
Q: Can I make these pot pies ahead of time and freeze them? A: Yes, these pot pies can be assembled ahead of time and frozen for later use. Simply wrap each assembled pot pie in plastic wrap or aluminum foil and store them in the freezer for up to 3 months. To bake, thaw the pot pies overnight in the refrigerator before baking as directed.
Q: Can I use a different type of biscuit dough for the crust? A: Yes, you can use any type of biscuit dough you prefer for the crust. Homemade biscuit dough or store-bought biscuit dough in a tube can be used as alternatives to refrigerated biscuits.
Q: Can I customize the filling with other ingredients? A: Absolutely! Feel free to customize the filling with your favorite ingredients such as mushrooms, celery, or cooked potatoes for added flavor and texture.
Q: How long do these pot pies last in the refrigerator? A: These pot pies can be stored in the refrigerator for up to 3 days. Simply cover them tightly with plastic wrap or aluminum foil and reheat them in the oven or microwave before serving.
