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These Mini Chicken Pot Pies are little open-faced chicken pot pies but easier to make and eat! There are only 3 ingredients in the filling, creamy chicken pot pie soup, canned chicken and Cheddar cheese. Just stir them together, then spoon onto rounds of refrigerated biscuit dough. Here's the really easy part- instead of having to deal with a top crust, you just fold the edges of the dough in towards the center. Covering just the edges keeps the filling in place and give these pies a rustic, homemade look. Mini Chicken Pot Pies will look amazing on your game day buffet, and they taste great, too!
Heat the oven to 400°F. Line 2 rimmed baking sheets with parchment paper. While the oven is heating, roll the biscuit dough pieces into 6-inch circles (you can do this on a lightly-floured work surface, if desired).
Mix the soup, chicken and cheese in a medium bowl. Spoon about 2 tablespoons soup mixture in the center of each dough circle. Fold the dough in over the filling in sections, pinching to hold in place as you go, until the edges of the pies are covered but not the center. Place the pies onto the baking sheets.
Bake for 20 minutes or until golden brown. While the pies are baking, stir the butter, parsley and garlic powder in a small bowl. Remove the pies from the oven and brush the crust edges with the butter mixture. Let cool on the baking sheets on wire racks for 5 minutes before serving.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.