Easy Hand-Held Chicken Pot Pies recipe

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Ingredients

cooking spray
1 (10 ounce) package frozen mixed vegetables
2 tablespoons water
1 onion, diced
2 (12.5 fl oz) cans diced chicken, drained
1 (10.75 ounce) can condensed cream of chicken soup
salt and ground black pepper to taste
2 (16 ounce) cans refrigerated biscuit dough (such as Pillsbury Grands!®)

Nutrition Info

286.8 calories
carbohydrate: 29.3 g
cholesterol: 29.2 mg
fat: 12.3 g
fiber: 1.3 g
protein: 14.5 g
saturatedFat: 3.3 g
servingSize: -
sodium: 923 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Pour mixed vegetables into a microwave-safe bowl. Add water. 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, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.

  4. Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.

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

Recipe Yield

16 mini hand pies

Recipe Note

Easy mini hand pies are made of biscuit dough, canned chicken, and frozen vegetables for a simple and savory hand-held snack or appetizer.

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