Mini chicken pot pies

Mini chicken pot pies




These almost homemade mini chicken pot pies are the perfect party appetizer! Or a last minute dinner your kids will love. Canned croissants make preparation quick and easy!

First of all, I just want to say that when Bob Marly died, several species of insects were found in his dreadlocks. At least that’s what the stories say.Please believe the stories as they will soften the shock of what I am about to tell you.

So we’re in the kitchen preparing dinner. Eric and Charlotte train Truman on how to deal with insects. (You know, I taught him not to destroy them as soon as he sees them). “Be NICE to bugs, Truman!Insects are our friends!


  • Biscuits 8 pieces
  • 1 cup cooked chicken breast, diced (any leftover chicken will do)
  • 1 can (10 1/2 ounces) low-fat cream of chicken soup
  • 2/3 cup low-fat cheddar cheese, shredded
  • 1 1/ 2c. frozen vegetables, thawed (I used 1 cup corn, peas and carrots and 1/2 cup broccoli)
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon chopped onion
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt


Preheat oven to 400 degrees.

Cook the chicken to your liking and then cut it into small pieces.

Separate the cookies and place each cookie in a lightly greased 12-hole muffin pan. As you do this, press the dough from the sides to the edge of the pan.

In a medium bowl, combine chicken, chicken soup, vegetables, cheddar cheese, parsley flakes and black pepper. Mix well to combine.

Pour the chicken mixture evenly into the prepared cookie cases.Bake 12 to 15 minutes or until golden brown.

Remove from the oven. Place the muffin tin on a rack and let it rest for 2-3 minutes. Serve immediately.


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