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Easy Hand-Held Chicken Pot Pies

Easy Hand-Held Chicken Pot Pies

Cost $15, save $20

Source: Recommended by CookPal

  • 40 Min
  • 16 Servings
  • $15

INGREDIENTS

  • Preparation and cooking aids

    • Cooking spray

  • Vegetables

    • 1 (10 ounce) package frozen mixed vegetables
    • 🧅 1 onion, diced

  • Proteins

    • 2 (12.5 fl oz) cans diced chicken, drained

  • Condiments and spices

    • 1 (10.75 ounce) can condensed cream of chicken soup
    • 🧂 Salt to taste
    • Ground black pepper to taste

  • Dough

    • 2 (16 ounce) cans refrigerated biscuit dough (such as Pillsbury Grands!®)

STEPS

1

Preheat the oven to 350°F (175°C). Spray a baking sheet with cooking spray.

2

Pour mixed vegetables into a microwave-safe bowl. Add water and heat in the microwave until warmed through, 1 to 3 minutes. Drain.

3

Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, approximately 3 minutes.

4

Add mixed vegetables, diced chicken, condensed soup, salt, and pepper to the skillet. Cook and stir until filling is heated through, 3 to 5 minutes.

5

Open biscuits and flatten each into a circle. Place a portion of filling on one half of each circle, fold the other half over, and press edges with a fork to seal closed. Place mini pies onto the prepared baking sheet.

6

Bake in the preheated oven until outsides are golden brown, 30 to 35 minutes.

NUTRIENTS

Per 1 serving

🔥

287

Calories

  • 15
    Protein
  • 29
    Carbs
  • 12
    Fats

💡 For extra crispiness, brush the top of each mini pie with beaten egg before baking.You can substitute frozen or fresh vegetables of your choice to customize the filling.Leftover pies can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.