Chicken pot pie is one of the most classic comfort foods, in my opinion. Normally, I reserve this recipe for the fall or winter, but my book club just read, Where The Crawdads Sing by Delia Owens. I’ve made these before so when I read in the book how much Kya (the lead character) loved Chicken Pot Pie it was a no brainer. I immediately knew I would serve my book club, mini chicken pot pies. It’s a really great dish to serve guests when you’re not doing a full sit down dinner. It’s hearty enough to satisfy but doesn’t need a full dinner plate. I hope you enjoy this recipe as much as we did!
2 Boneless Chicken Breast, shredded
2 Cans Biscuit Dough
2 Cans Mixed Vegetables
1 Can Cream of Chicken Soup
Salt & Pepper, to taste
1- Preheat oven to 425 degrees.
2- Boil your chicken breasts. (option: buy a rotisserie chicken)
3- Make the pie shells. Prepare the muffin pan with cooking spray (I use coconut oil). Flatten and spread the biscuit dough so it forms a pie shell in the muffin pan.
4- Shred your chicken. Use 2 forks and pull the chicken breasts apart to shred it.
5- Combine the eggs (beaten), mixed vegetable cans, cream of chicken soup, and the shredded chicken. Add chicken broth as needed to the mixture so it’s not too thick.
6- Scoop the mixture into the biscuit dough pie shells. Make sure to get a good mix of chicken and veggies in each pie. Add salt & pepper to taste.
7- Place muffin pan in the oven for 15-20 minutes.
8- Remove muffin pan when the crust is golden brown and the filling is bubbling.
9- Repeat with the leftover biscuit dough and filling. This recipe makes 16 Mini Chicken Pot Pies.
I love these mini chicken pot pies so much! Not only are they cute and delicious, but they are easy to eat.. and make for that matter. They’re a great hearty food to serve at a gathering where a sit down meal isn’t necessary. I hope you enjoyed this recipe. Click here to watch my YouTube tutorial.
the Rebel Blonde
Acacia Wood Server (charcuterie board in above photo)
Where The Crawdads Sing by Delia Owens