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Easy Hand-Held Chicken Pot Pies
Easy Hand-Held Chicken Pot Pies
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Savory handheld chicken and vegetable hand pies made with flaky biscuit dough for a quick and delicious snack.
Ingredients:
  • 1 (10 ounce) package frozen mixed vegetables
  • 2 tablespoons water
  • 1 onion, diced
  • 2 (12.5 fl oz) cans diced chicken, drained
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 2 (16 ounce) cans refrigerated biscuit dough (such as Pillsbury Grands!®)
Instructions:
  • Preheat the oven to 350°F (175°C) and generously spray a baking sheet with cooking spray.
  • Transfer the mixed vegetables to a microwave-safe bowl, add water, and microwave for 1 to 3 minutes until warmed through. Drain excess water.
  • Prepare a skillet with cooking spray over medium heat. Sauté onions until soft, around 3 minutes. Stir in mixed veggies, chopped chicken, condensed soup, salt, and pepper. Cook and stir until the filling is heated through, about 3 to 5 minutes.
  • 1. Flatten biscuits with your fingertips and place a portion of filling on one half of each circle. Fold the other half over and press edges with a fork to seal. 2. Carefully place mini pies on the baking sheet. Repeat with remaining biscuits and filling.
  • Bake until the outsides turn golden in the preheated oven, about 30 to 35 minutes.

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