Mini Chicken Pot Pies
these many chicken pot pies are a simple dinner that you can throw together in the next. They tasted delicious and they’re super healthy. They don’t call for much, but they are bursting the flavor.
PREP TIME
15 minutes
COOK TIME
20 minutes to 25 minutes
INGREDIENTS
11
Serves: 8-10
Ingredients
- 10 - 12 whole10 - 12 whole10 - 12 whole Refrigerator Biscuit Dough
- 1 cup1 cup1 cup Chicken Broth
- 0.5 cup0.5 cup0.5 cup Coconut Milk
- 1 cup1 cup1 cup Chicken Breast, Shredded
- 1 cup1 cup1 cup Peas and Carrots, Frozen
- 1 Tbsp1 Tbsp1 Tbsp Himalayan Pink Salt
- 1 Tbsp1 Tbsp1 Tbsp Black Pepper
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Garlic Powder
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Onion Powder
For the pie filling
Seasonings
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350.
- In a saucepan over medium heat, add all of the filling ingredients. Let it simmer for about 10 minutes.
- While the filling is cooking, press your dough into a cupcake pan so you can add the filling. Once the filling is ready, add it to the dough.
- Place the cupcake pan in the oven and bake for 20 to 25 minutes. You want the filling to be set and the biscuit dough to be golden brown.
- Enjoy!
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Nightshade Free Nut Free Poultry Shellfish Free Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 369 |
| Fat: | 14 g |
| Carbohydrates: | 36 g |
| Protein: | 12 g |
| Cholesterol: | 18 g |
| Sodium: | 1289 mg |
| Fiber: | 2 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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