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Mini Chicken Pot Pies

(7 Votes)
30 Min

These personal-size portions of Mini Chicken Pot Pies bake up in no time in our ovens. Using readily available shortcut ingredients from our market; we'll feel like homemade heroes without the hard work!

What You'll Need:
  • 1 (9-ounce) package refrigerated cooked chicken strips, diced
  • 1 (12-ounce) jar chicken gravy
  • 1 cup frozen peas and carrots
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup pancake and baking mix
  • 1/2 cup milk
  • 2 eggs
What To Do:
  1. Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
  2. In a large bowl, combine chicken, gravy, vegetables, salt, and pepper; mix well. In a small bowl, combine baking mix, milk, and eggs with a fork, mixing until well blended.
  3. Spoon 1 tablespoon baking mixture into each muffin cup. Top with 1 tablespoon chicken mixture, then spoon another tablespoon of baking mixture over chicken mixture.
  4. Bake 30 to 35 minutes, or until golden brown. Cool 5 minutes, loosen sides of pies from pan, and serve immediately.

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