1. Preheat your oven to 350 degrees Fahrenheit and grease your muffin tin.
2. Cut the chicken breast into small, bite-sized pieces. Cook them over medium-high heat until they are no longer pink. Feel free to add your preferred spices during cooking (onion powder or salt), but you can use any seasonings you prefer. Once cooked, remove the chicken from heat.
3. Combine the frozen peas and carrots along with the cream of chicken soup in the same pan used for cooking the chicken. Set the mixture aside.
4. Open the cans of refrigerated biscuits and flatten them until they become thin enough to fit into the muffin cups.
5. Fill each biscuit with the chicken and vegetable mixture, and place them in the prepared muffin tin.
6. Bake the filled biscuits in oven for 30 mins or until the biscuits turn golden brown.
7. Serve!
Pro Tip: You can freeze the leftover portion of the chicken mixture for up to 2 months to use in another meal.
These Easy Mini Chicken Pot Pies are so simple to make, and they’re packed with flavor and nutrition. They’re perfect for a busy weeknight dinner or even as a fun addition to a party spread. Give them a try – I promise you won’t be disappointed!
