Easy Mini Pot Pies
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These are the easiest and fastest pot pies ever. With only three main ingredients.
They’re total comfort-food-in-a-hurry, the best kind.
My family inhaled the pot pies almost as fast as fast as I made them, but I pretended that I slaved over them.
You’ll need a muffin pan and just three ingredients: an 8-count tube of refrigerated biscuits, a can of condensed soup, and a frozen vegetable blend.
I used Pillsbury Grands Butter Tastin’ Biscuits and I recommend a bigger biscuit like Grands. You want to make sure there’s enough biscuit to fully contain the filling.
To keep the pot pies vegetarian, I used cream of potato condensed soup, but cream of chicken would be the logical choice if you’re not. Or try cream of mushroom, cream of celery, or similar.
I used Trader Joe’s Organic Foursome Frozen Vegetables, a blend of green beans, peas, corn, and carrots. Use your favorite veggie blend or fresh if you have them.
Stir the veggies into the soup, smoosh the biscuits between your palms to create pancake-sized discs, place the discs in a muffin pan, add the filling, and bake.
Supremely easy but my family raved about the pot pies tasting like a million bucks. They didn’t miss the meat, but add cooked and diced chicken if you prefer.
They’re a great option for brunch, a quick weeknight dinner, and they’re portable which is handy. I tossed the leftovers into my daughter’s lunchbox.
The pot pies scream game-day food. I’ve already had requests to make them again for football parties.
Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 27gSaturated Fat: 13gTrans Fat: 3gUnsaturated Fat: 12gCholesterol: 70mgSodium: 788mgCarbohydrates: 34gFiber: 2gSugar: 7gProtein: 11g
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