These mini chicken pot pies are a quick and delicious way to enjoy a classic comfort food. Perfect for a family dinner or a tasty snack, these pot pies are easy to make and packed with flavor.

Ingredients:

2 cans refrigerated biscuits (8 count each can)
1/2 pound boneless, skinless chicken breast (approximately 1 large breast)
1 bag frozen peas and carrots
1 can cream of chicken soup
Cooking spray (for pan)

Instructions:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Spray a muffin tin with cooking spray and set aside.

Cook the Chicken:
Chop the chicken breast into small bite-sized pieces. Cook in a skillet over medium-high heat until no longer pink. Season with garlic powder, onion powder, and a pinch of salt, or any spices you prefer. Remove from heat.

Prepare the Filling:
Stir the frozen peas and carrots and cream of chicken soup into the cooked chicken. Mix until well combined. Set aside.

Prepare the Biscuits:
Open the cans of biscuits and flatten each biscuit to make them thin enough to fit into the muffin tin cups. Press each biscuit into the muffin tin, forming a small cup.

Fill the Biscuits:
Spoon the chicken mixture into each biscuit cup, filling them generously.

Bake:
Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the filling is hot.

Optional Freezing:
If you use only one can of biscuits, you can freeze the leftover chicken mixture for up to 2 months for a second meal. Just thaw and use as needed.

These mini chicken pot pies are a perfect make-ahead meal or a quick weeknight dinner option. Enjoy the comfort of a classic dish in a fun, easy-to-serve form!