Easy Mini Pot Pies
Recipe GLPR16dc8631314ca2
Individual-sized pot pies made with refrigerated biscuits pressed into muffin cups and filled with a creamy vegetable mixture. Perfect as a quick appetizer or light main course. The biscuits puff and brown while the filling sets, creating a savory hand-held treat.
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Ingredients
1 (8-count) tube refrigerated biscuits, about 16 ounces (large biscuits like Pillsbury Grands recommended)
2 cups frozen vegetable blend, thawed and drained (such as green beans, peas, corn, and carrots)
1 (10.5 ounce) can cream-style condensed soup, undiluted (cream of chicken, or cream of potato, mushroom, or celery for vegetarian option)
1 cup cooked and diced chicken, optional (if using, reduce vegetables by about 1/2 cup)
Salt and pepper to taste, optional
Directions
Preheat oven to 350°F. Spray a 12-cup muffin pan with cooking spray or floured cooking spray and set aside. Open the tube of biscuits and gently flatten one biscuit between your palms until it reaches about 5 inches in diameter, resembling a pancake.
Place the flattened biscuit into the prepared muffin pan, pressing it firmly into the bottom and up the sides. Repeat this process with the remaining 7 biscuits. You will have 4 empty muffin cavities; stagger the filled cups across the pan to give biscuits room to rise.
In a large bowl, combine the thawed and drained frozen vegetables, cream soup, optional diced chicken, and optional salt and pepper. Stir until evenly mixed.
Just before filling, press each flattened biscuit down firmly once more into the pan to prevent them from rising too much during baking and to maximize space for the filling.
Divide the vegetable and soup mixture equally among the 8 biscuits, scooping approximately 1/3 cup into each cup. The filling should dome slightly above the top edge of each biscuit.
Bake for approximately 23 minutes, or until the edges of the biscuits are very lightly golden brown and the filling has set. Begin checking at 18 minutes, as baking time may vary depending on your oven and ingredients.
Remove the pan from the oven and allow the mini pot pies to cool in the pan for about 5 minutes before carefully removing and serving. The pies will shrink slightly as they cool. Serve warm.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Gently reheat before serving.
