How To Make Mini Chicken Pot Pies in a Cupcake Pan {classic & low fat} // Lindsay Ann Bakes

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This miniature twist on the all-American favorite, chicken pot pie, is the perfect finger food, great for a quick grab-and-go meal and they freeze great too, so you can reheat anytime! The best part is, the recipe is sooo simple to whip together a warm home cooked meal that took just minutes to prepare.

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♡♡♡ THE RECIPE! ♡♡♡
Mini Chicken Pot Pies

Yield: 12 mini pot pies

Ingredients
1 can refrigerated biscuit dough (buttermilk, traditional or reduced fat)
1 cup chicken breast, cut into small cubes (about one 6oz. chicken breast)
1 1/2 cup frozen mixed vegetables, thawed (carrots, peas, corn, green beans)
1 can (10 3/4 oz) condensed cream of chicken soup (regular or reduced fat)
1/2 cup shredded cheddar cheese (regular or low fat)
1 teaspoon onion powder
1/4 teaspoon pepper

Directions

Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray.

Separate biscuits into 12 rounds by removing a layer off the top of each of the 8 biscuit rounds to create 4 additional biscuits. Press each one in to the bottom and up sides of the muffin pan.

In medium bowl, mix together the chicken, vegetables, soup, cheese, onion powder and pepper. Spoon chicken mixture into each biscuit cup, dividing all of the filling evenly between the biscuits. Bake for about 12-15 minutes or until biscuits are golden brown. Cool for a minute or two. Remove from pan and serve.

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Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the "hostess with the mostess", looking for some exciting, over-the-top recipe ideas, I've got something for everyone.

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