Easy Mini Pot Pies
Serves 810 mins prep23 mins cook
These are the easiest and fastest pot pies ever with only three main ingredients: an 8-count tube of refrigerated biscuits, a can of condensed soup, and a frozen vegetable blend. They’re total comfort-food-in-a-hurry, the best kind. Keep them vegetarian as I did, or add cooked and diced chicken if you prefer. They’re a great option for brunch, a quick weeknight dinner, game days, and they’re portable which is handy.
0 servings
What you need
Instructions
-1 Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with cooking spray or floured cooking spray; set aside. -1 Open biscuits and flatten 1 biscuit between palms so it’s the size of an average pancake, about 5 inches in diameter. -1 Place flattened biscuit in prepared pan, pressing it down firmly into base and around sides. Repeat with 7 remaining biscuits. Tip – Biscuits rise and puff in oven and I recommend staggering biscuits in pan since you’ll have 4 extra empty cavities; set pan aside. -1 To a large bowl add the vegetables, soup, optional chicken, optional salt and pepper, and stir to combine. -1 Before adding the filling, press biscuits down one more time firmly into pan. They have a tendency to spring up and you want the maximize amount of area for the filling. -1 Scoop about 1/3 cup filling mixture into each biscuit, dividing it equally. Filling should be just slightly domed above top edge of biscuit. -1 Bake for about 23 minutes or until edges of biscuits are very lightly golden brown and filling has set up some. Start watching closely at 18 minutes since all ovens and ingredients vary. -1 Allow pot pies to cool in pan for about 5 minutes before removing and serving. They will shrink some as they cool. Pot pies are best warm and fresh, but will keep airtight in the fridge for up to 5 days; reheat gently before serving.View original recipe