Mini Pot Pie Bites12:00 AM
Today's recipe is one of our faves! Anyone who loves a good pot pie would love these mini versions. They're fairly simple to make and can be for either dinner or as an appetizer for parties. The best part, they can be made in two sizes!
When I make these bites, I tend to make a double batch. They seem to go so fast! Everything listed here is for a single batch which yields about 10 pot pies or 8 if you use the Grands biscuits.
You'll need 1 1/2 cups of cooked chicken breasts, 1 can of cream of chicken soup, 1 tube of biscuits (small 10-count) or Grands biscuits (large 8 count) and 1 can of mixed vegetables (or frozen if you prefer).
Preheat oven to 350 degrees.
Cube chicken breasts and cook in skillet until no longer pink. While cooking chicken, place soup and vegetables in a large bowl and mix. Add chicken. Mix well.
Open biscuit tubes and flatten each one. You can either use a rolling pin or your hands to stretch the dough.
After greasing your muffin tin with either oil or cooking spray, place stretched biscuits in each hole.
Place chicken mixture inside dough. Fill about 3/4 of the way leaving some dough exposed.
After filling, gently grab the corners of the dough and wrap over the top. Pinch the dough together to make sure it stays.
Bake your pot pie bites in the oven for 15 minutes or until brown. Place muffin tin on a wire rack to cool for about 5 minutes. Use a butter knife to loosen the sides. Continue to cool pies on rack and serve.
If you're planning on making a double batch of these like I did, save some time by stretching out the next batch's dough (unless you have 2 muffin tins), but make sure you place stretched dough in the refrigerator until the first batch is done. The dough will be too soft if you don't and cause your pot pies to break apart when you try to take them out of the pan after cooking. I learned the hard way!
I hope you enjoy this recipe!