Now that we’re back into school routine, our nights are filled with after school activities, homework and an seemingly endless to-do list. Getting a home cooked dinner on the table can be tricky some nights.
One way to help is be organized and have a plan for the week. And, it’s always good to have a few tricks and easy recipes up your sleeve! These Easy Chicken Pot Pie Puffs are one of those little tricks!
Another one of my tricks for surviving hectic weeknight schedules is to do a weekly meal plan. Each Sunday, I try to map out what my family will be eating for the week. Once I’ve finished my meal plan, I add any items that I need to my shopping list. I also gather all of my recipes so I’m not chasing them down during the week.
The whole process usually takes me about 20-30 minutes. But it saves me so much time later in the week. With a little bit of planning, this Chicken Pot Pie Puff recipe can come together very quickly.
I knew I was making this recipe so I roasted a few boneless, skinless chicken breasts earlier in the week. Or, you can use a rotisserie chicken from the grocery store. Or, use leftover chicken from another meal. I love how flexible this recipe is.
You can change up the veggies based on what you have on hand. And, if you’re not a fan of canned cream soups, feel free to substitute my Homemade Cream Soup Mix. I also added shredded cheddar cheese on top of some of them during the last 5 minutes of baking.
This is a great 30-minute meal! My family loved them! They were a fun twist on traditional chicken pot pie.
Watch me make these on WNEP’s Home & Backyard.
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Looking for more? Check out all of the quick easy recipes for dinner on It Is a Keeper.
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Easy Chicken Pot Pie Puffs
- 2 cups frozen mixed vegetables - thawed
- 1 cup cooked chicken - diced
- 1 10.75 oz can cream of chicken soup
- 1 16.3 oz can refrigerated biscuits
- 1 cup shredded cheddar cheese
- Heat oven to 375°F.
- In medium bowl, combine vegetables, chicken and soup; mix well.
- Press each biscuit into 5 1/2-inch round.
- Place 1 round in each of 8 greased regular-size muffin cups.
- Firmly press in bottom and up side, forming 3/4-inch rim.
- Spoon a generous 1/3 cup chicken mixture into each.
- Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
- Top with shredded cheddar cheese.
- Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
- Cool 1 minute; remove from pan.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.