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To create the biscuit cups for your mini chicken pot pies, start with a refrigerated biscuit dough. This versatile ingredient simplifies the process and ensures a flaky texture.

Mini Chicken Pot Pie Biscuit Bowls

Discover a delightful twist on a classic comfort food with Mini Chicken Pot Pie Biscuit Bowls! These individual servings feature a buttery biscuit crust filled with tender chicken, colorful vegetables, and a creamy sauce, making them perfect for family dinners or gatherings. Easy to prepare, customize with your favorite ingredients, and always a crowd-pleaser, these mini bowls bring warmth and nostalgia to the table. Enjoy a shareable, fun, and delicious dining experience that everyone will love!
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Ingredients
  

1 can (16.3 oz) refrigerated biscuit dough

2 cups cooked chicken, shredded or diced

1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)

1 cup cream of chicken soup

1/2 cup chicken broth

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

1/2 cup shredded cheddar cheese (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Biscuit Cups:

      - Open the can of biscuit dough and separate the biscuits.

        - Flatten each biscuit into a 5-inch round using a rolling pin or your hands.

          - Grease a muffin tin with cooking spray.

            - Place each biscuit round into a muffin cup, pressing it down gently to create a bowl shape. Set aside.

              Make the Filling:

                - In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper. Mix until well combined.

                  Fill the Biscuit Bowls:

                    - Spoon the chicken mixture evenly into each biscuit cup, filling them almost to the top. If desired, sprinkle shredded cheddar cheese over the filling.

                      Bake:

                        - Bake in the preheated oven for 18-22 minutes, or until the biscuit tops are golden brown and the filling is bubbly.

                          Cool and Serve:

                            - Remove from the oven and allow to cool for a few minutes.

                              - Carefully lift the mini pot pie bowls from the muffin tin.

                                - Garnish with chopped fresh parsley before serving.

                                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 mini pot pie bowls