Can I use rotisserie chicken for Mini Chicken Pot Pies?

Yes. Rotisserie chicken is one of the easiest shortcuts for this recipe. Remove the skin and bones, then chop or shred the meat into fairly small pieces before adding it to the filling.

Do I need to cook the frozen vegetables first?

No, but thaw and drain them well before adding them to the filling. This helps keep extra water from thinning out the creamy sauce.

What size ramekins should I use?

Oven-safe ramekins around 8 to 12 ounces work well. The size of your ramekins will determine whether the recipe makes four, five, or six Mini Chicken Pot Pies.

Can I make these ahead of time?

Yes. Mix the chicken filling and refrigerate it until you're ready to bake. For the best biscuit texture, wait to mix and add the Bisquick topping until shortly before baking. If the filling is cold from the refrigerator, the pot pies may need a few extra minutes in the oven.

Can I use turkey instead of chicken?

Yes. Cooked turkey works very well and makes this a great recipe for using holiday leftovers.

Mini Chicken Pot Pies with Easy Bisquick Topping

Description

These easy Mini Chicken Pot Pies are filled with creamy chicken and vegetables and topped with a generous, fluffy Bisquick biscuit topping.

Ingredients

Units Scale

Chicken Pot Pie Filling

2 1/2 cups cooked chicken, cubed or shredded into bite-size pieces
1 can (10.5 ounces) condensed cream of chicken soup
1/3 cup milk
1 package (12 ounces) frozen mixed vegetables, thawed and well drained
1/3 cup sliced mushrooms, optional
1/2 cup shredded cheese
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
Salt and freshly ground black pepper, to taste

Bisquick Topping

1 cup Bisquick or other biscuit baking mix
1/2 cup milk
2 large eggs

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Instructions

Preheat the oven to 400°F. Lightly grease 4 to 6 oven-safe ramekins and place them on a rimmed baking sheet.
Stir together the chicken, cream of chicken soup, 1/3 cup milk, mixed vegetables, mushrooms, cheese, poultry seasoning, garlic powder, salt, and pepper.
Divide the filling among the ramekins, leaving a little room at the top.
Stir together the Bisquick, 1/2 cup milk, and eggs just until combined.
Spoon the topping evenly over the filling without mixing it into the chicken mixture.
Bake for about 25 minutes, or until the topping is golden brown and the filling is hot and bubbly.
Let rest for 5 to 10 minutes before serving.

Nutrition

Serving Size: 1/4 of recipe
Calories: 505
Fat: 19
Carbohydrates: 41
Fiber: 4
Protein: 42