Lindsay Ann Bakes: {VIDEO} Mini Chicken Pot Pies in a Cupcake Pan {traditional & reduced fat options}

Thursday, November 6, 2014

{VIDEO} Mini Chicken Pot Pies in a Cupcake Pan {traditional & reduced fat options}

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This miniature twist on the all-American favorite, chicken pot pie, is the perfect finger food, great for a quick grab-and-go meal and they freeze great too, so you can reheat anytime! The best part is, the recipe is sooo simple to whip together a warm home cooked meal that took just minutes to prepare.


The golden flaky crust surrounds a warm, creamy classic pot pie filling, stuffed with crunchy veggies and tender chicken. I could seriously eat like four of these little guys at a time, I love them so much.



This semi-homemade recipe starts with a can of refrigerated biscuit dough. You can use regular or reduced fat, but either way, they usually come in a can of 8, so I like to take a little layer off the top of each biscuit, to create 4 extra, filling a pan of 12 and pressing each dough circle into each well.


For the filling, the base is a can of condensed cream of chicken soup, I like to get the reduced fat version for a lighter meal, but this is what gives you a nice thick, creamy old fashion filling. Then just add in some thawed frozen veggies, a chopped up chicken breast and I like to add some cheddar cheese and a little onion powder and pepper for seasoning. 


That was it! Then just scoop the mixture into the biscuit lined pan and bake!


And there you have adorable little, individual portions of everyone's favorite classic meal. I like to make these and freeze them if I don't use them right away, then you can just reheat the individual servings and enjoy anytime!



Mini Chicken Pot Pies

Yield: 12 mini pot pies

Ingredients
  • 1 can refrigerated biscuit dough (buttermilk, traditional or reduced fat)
  • 1 cup chicken breast, cut into small cubes (about one 6oz. chicken breast)
  • 1 1/2 cup frozen mixed vegetables, thawed (carrots, peas, corn, green beans)
  • 1 can (10 3/4 oz) condensed cream of chicken soup (regular or reduced fat)
  • 1/2 cup shredded cheddar cheese (regular or low fat)
  • 1 teaspoon onion powder
  • 1/4 teaspoon pepper

Directions

Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray.

Separate biscuits into 12 rounds by removing a layer off the top of each of the 8 biscuit rounds to create 4 additional biscuits. Press each one in to the bottom and up sides of the muffin pan.

In medium bowl, mix together the chicken, vegetables, soup, cheese, onion powder and pepper. Spoon chicken mixture into each biscuit cup, dividing all of the filling evenly between the biscuits. Bake for about 12-15 minutes or until biscuits are golden brown. Cool for a minute or two. Remove from pan and serve.



Want more savory ideas?!

 Mini Muffin Pan Pizzas
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