Step 1

Preheat your oven to 400°F (200°C). Spray a 12-cup muffin pan with olive oil or non-stick spray or line it with aluminum foil for easy cleanup.

Step 2

Flatten each piece of biscuit dough (or use puff pastry sheets, crescent roll dough, or homemade pie crust). Place each round into the muffin cups, shaping them to form the bottom crust of your mini-pot pies.

Step 3

In a large mixing bowl, combine the can of cream of chicken soup, sour cream, onion powder, garlic powder, black pepper, and paprika. Stir in the shredded leftover chicken (or use cooked chicken breasts) and mixed vegetables until you have a creamy sauce. If you prefer a looser filling, add about ¼ cup chicken broth or vegetable stock to create a smooth, creamy sauce.

Step 4

Spoon the pot pie filling into each muffin cup.

Step 5

Place the muffin pan on a baking sheet and bake for 15-20 minutes or until the dough is golden brown. If you add cheese, sprinkle it over the tops during the last 2 minutes of baking.

Step 6

Let your adorable open-faced mini pot pies cool for 5 minutes in the muffin pan before serving. These delicious mini pot pies make a great, easy dinner recipe, perfect for picky eaters!