Mini Chicken Pot Pies Recipe - 35 minutes is all you need to have these delicious mini pot pies on the table. Refrigerated biscuits form the crust for a flavorful chicken mixture and are baked to golden perfection. They’re so good you’ll want to make them again and again!
Mini Chicken Pot Pies Adapted from: Pillsbury.com (Makes 8 mini pies) Ingredients: 2 boxes refrigerated pie crusts 1/3 c butter 1/3 c chopped onion 1/3 c all-purpose flour 1/2 tsp salt 1/4 tsp pepper 1 3/4 c low-sodium chicken broth 1/2 c milk 3 c cooked chicken, shredded 1 bag frozen mixed vegetables (carrots and peas)
Mini Pot Pies, Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)Top with about 1/4 cup of any "fillings" you want. Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30.