Homemade Mini Chicken And Vegetable Pot Pies Recipe | Quick and Easy | The Southern Mountain Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

chicken

💰Cheaper: turkey

Turkey is often less expensive than chicken.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber.

Preheat oven to 400°F (200°C).

In a bowl, combine cooked chicken, frozen vegetables, 1/2 teaspoon of pepper, 1/2 teaspoon of salt, and cream of chicken soup; mix until well combined.

Spray jumbo muffin tin with non-stick cooking spray.

Flatten each biscuit with fingers and press into the muffin tin to form the bottom crust.

Repeat for all six muffin cups, using the jumbo biscuits.

Spoon the chicken and vegetable mixture into each muffin cup, filling to the top without overflow.

Flatten the remaining two biscuits and cut into strips using a pizza cutter.

Lay the strips over the top of each pot pie, ensuring they touch at the edges.

Brush the tops with melted butter for browning (optional).

Bake in the preheated oven for about 25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens