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Absolutely! Here’s a warm and engaging article-style write-up for your Mini Chicken Pot Pies — great for a food blog, social media post, or recipe website:
Mini Chicken Pot Pies: Comfort Food in Every Bite
There’s nothing quite like classic chicken pot pie — creamy, savory filling wrapped in a golden crust — but what if you could enjoy all that comfort in a perfectly portioned, handheld size? Enter Mini Chicken Pot Pies: a fun, easy, and incredibly satisfying twist on the traditional favorite.
These bite-sized pot pies are everything you love about the classic dish, baked into individual servings that are perfect for weeknight dinners, parties, potlucks, or even make-ahead lunches. They’re cozy, crowd-pleasing, and best of all, super simple to make.
Why You’ll Love This Recipe
- Quick & easy: Using pre-made pie crust or biscuit dough and rotisserie chicken cuts down on prep time.
- Kid-friendly: Their mini size makes them perfect for little hands (and big appetites too!).
- Customizable: Add your favorite vegetables or switch up the protein for a new twist.
- Perfect for meal prep: They freeze well and reheat beautifully.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- Salt and pepper, to taste
- 1 tube refrigerated biscuit dough or 1 sheet pie crust
- Cooking spray or butter (for greasing muffin tin)
Optional: shredded cheese, garlic powder, or fresh herbs for extra flavor
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray or butter.
- Make the filling: In a bowl, mix shredded chicken, frozen vegetables, cream of chicken soup, milk, salt, and pepper. Stir until well combined.
