Easy Mini Pot Pies

5 from 2 votes

Semi-homemade Mini Pot Pies are a fun and easy way to serve dinner. Canned biscuits are used as the crust and filled with veggies and/or chicken and baked in a muffin tin for handheld comfort food.

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Author Melissa Williams

Ingredients

1 Tablespoon olive oil
¼ medium onion diced
6 baby carrots chopped
1 small zucchini diced
1 small yellow squash diced
2 cups frozen green beans
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic pepper
10.05 ounce cream of onion soup
¼ cup shredded cheese I used a Colby Jack blend
2 cans refrigerated biscuits two 16.3 oz Pillsbury Grands Homestyle biscuits

Instructions

Preheat the oven to 400 degrees. Lightly spray a muffin pan with non-stick spray and set aside.
Dice up your onion, carrots, zucchini and squash so the pieces are approximately the same size.
¼ medium onion, 6 baby carrots, 1 small zucchini, 1 small yellow squash
Heat some olive oil in a skillet over medium high heat. Add your veggie mixture, season with salt, pepper, and and cook until tender, approximately 5 minutes.
1 Tablespoon olive oil, 2 cups frozen green beans, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic pepper
Remove from heat and add cream of onion soup (I also added a little water at this point – just enough to get the soup from the bottom of the can) and cheese. Stir to combine.
10.05 ounce cream of onion soup, ¼ cup shredded cheese
Line each cup of the muffin pan with a biscuit, pressing into the bottom and up the sides.
2 cans refrigerated biscuits
Spoon the veggie mixture evenly into each cup.
Bake for 12-15 minutes or until set and slightly golden brown.
Let them cool for a few minutes before removing from cupcake pan.

Notes

Use either fresh or frozen vegetables.
Add shredded chicken for extra protein — try cooking it in the Instant Pot.
One biscuit can has 8; you need 12 — bake extras or make air fryer donut holes for dessert.
Store leftovers in the fridge (airtight or covered) for up to 3 days.
Reheat in microwave, oven, or air fryer — all work well.

Recipe inspired by BevCooks

Nutrition