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These mini chicken pot pies are a Pillsbury™ fan favorite! These mini chicken pot pies are a Pillsbury™ fan favorite! The flavorful chicken mixture is baked in a golden brown crust made with refrigerated biscuits.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mini chicken pot pies using 3 ingredients and 7 steps. Here is how you cook that.
Ingredients needed to cook Mini Chicken Pot Pies:
- 1 can chunky chicken noodle soup (ie Progresso, etc.)
- 1 can cream of chicken soup
- 1 package crassaint dough (ie Pillsbury, etc.)
Paleo chicken pot pies that are mini in size and loaded with veggies, shredded chicken and a creamy, dairy-free filling. They're gluten-free, grain-free, dairy-free and paleo - though you'd never know it. These tiny chicken pot pies make a great appetizer at any party. Find out how to make these easy and delicious mini chicken pot pies.
Instructions to make Mini Chicken Pot Pies:
- Preheat oven to 375°.
- Spray or grease muffin tins and line the cups with the dough.
- Strain the noodle soup contents and put into a small saucepan (discard the broth).
- Add the can of Cream of Chicken.
- Heat on medium heat until hot.
- Spoon contents into muffin tins of dough.
- Bake for 11 to 13 minutes and you're done!
These mini chicken pot pies will satisfy your appetite as well as your soul. The herb infused filling has tender bits of chicken, onion, green peas, and Chicken pot pie is the ultimate comfort food and making them mini is even better. These pies are the perfect serving size and so easy to take to work. These Mini Chicken Pot Pies are freezer-friendly, so you can take them out and heat them up in the oven after a long day, and they're also made easier These mini chicken pot pies are so easy to make, but they'll take a little bit of time. I like to meal prep these for the freezer since they freeze and.
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