•INGREDIENTS:
2 cups cooked and shredded chicken
1 cup frozen mixed vegetables (peas, carrots, and corn)
1 can (10.5 oz) condensed cream of chicken soup
1 cup shredded cheddar cheese (optional)
1 can (16 oz) refrigerated biscuit dough or puff pastry
1/4 cup milk
Salt and pepper to taste
Fresh parsley for garnish (optional)
•INSTRUCTIONS:
1. Preheat the oven: Preheat your oven to 190°C (375°F) and grease a muffin tin or small ramekins.
2. Prepare the filling: In a mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, and shredded cheese (if using). Season with salt and pepper to taste.
3. Prepare the dough: Roll out the refrigerated biscuit dough or puff pastry, and use a round cookie cutter (or the top of a glass) to cut circles slightly larger than the muffin tin wells.
4. Assemble the pies: Place a dough circle into each muffin tin well, pressing the dough down and up the sides to form a cup.
5. Fill the pies: Spoon the chicken and vegetable mixture into each dough cup, filling them to the top.
6. Cover with dough (optional): If you want a fully enclosed pot pie, you can cut smaller dough circles to place on top of each pie and pinch the edges to seal.
7. Bake: Bake the mini pot pies in the preheated oven for 20–25 minutes, or until the dough is golden brown and cooked through.
8. Serve: Let the pies cool slightly, then remove them from the muffin tin. Garnish with chopped parsley, if desired, and serve warm.
