Hey, lovely souls! 🌟 This is Jeviko from Life with Jeviko, and I can’t wait to introduce you to today’s scrumptious comfort food—Mini Chicken Pot Pies! Picture this: You take a bite of a buttery biscuit and find a creamy surprise inside. Yes, it’s a pocket filled with delicious chicken and vibrant veggies. This is the soul food you didn’t know you needed!
I’ve been buzzing with excitement to see how much you’ve all enjoyed these mini marvels! You’ve been super curious about the ins and outs of this recipe, so I’m back with more answers to your burning questions.
What about Air Fryer Cooking?
Excellent thinking! Air fryers excel in delivering that rapid, crispy finish. Adjust your air fryer to 375°F, and let them cook for around 10-15 minutes. Do keep an eye on them to ensure they reach that lovely golden brown without getting too crispy.
Can I Incorporate Garlic?
Of course! If you’re a garlic enthusiast, go ahead and mix in a clove or two, minced, for that irresistibly garlicky flair. Your taste buds will thank you!
May I Use Fresh Veggies?
You bet! Fresh vegetables can only elevate your pies. Make sure to dice them into petite pieces and quickly sauté them before folding them into your filling mixture.
Best Way to Shred Chicken?
Two forks are your go-to utensils here! If you’re a fan of a more hearty texture, your clean hands will work wonders. For those in a rush, a hand mixer with paddle attachments can come to your rescue—just be cautious not to turn it into a mush.
Your culinary journey just got an extra sprinkle of delight with these additional tips. I promise, these Mini Chicken Pot Pies will steal the show at your dinner table!
Ingredients :
- 1 can (10 1/2 ounces) condensed cream of chicken soup
- 1/2 cup cooked and shredded chicken
- 1/4 cup thawed mixed vegetables
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (10 ounces) refrigerated biscuits
Instructions :
- Warm up your oven to 375°F and lube up a 12-cup muffin tin.
- In a medium mixing bowl, bring together cream of chicken soup, cooked chicken, vegetables, salt, and pepper.
- Flatten each biscuit to a 4-inch diameter and fit one into each muffin cup.
- Spoon your heavenly filling into these biscuit bases.
- Pop them in the oven for 20-25 minutes, or until you see those biscuit tops turning golden and the inside bubbling with goodness.
- Give it a 5-minute cool-down before you dig in.
Tips:
- For an indulgent twist, use whole milk to add creaminess.
- Venture beyond mixed veggies—corn, green beans, or mushrooms are great additions.
- For that cheesy twist, top your pot pies with shredded cheese before you bake them.
- Pair these mini wonders with a refreshing side salad or a bowl of soup for a well-rounded meal.
- So there you have it! Dive into these Mini Chicken Pot Pies and experience pure culinary bliss! 🌟
