Mini Chicken Pot Pie Biscuits (WW-Friendly)

Makes: 16 mini pot pies
WW Points: 4–5 points each ⭐
(depends on biscuit brand and soup used)

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Ingredients

For the Filling

• ½ lb boneless, skinless chicken breast, cooked and chopped
• 1 bag frozen peas & carrots
• 1 can 98% fat-free cream of chicken soup
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried thyme
• Salt & pepper, to taste

For the Crust

• 2 cans refrigerated biscuits (16 total, preferably lower-fat)

Optional Egg Wash

• 1 egg
• 1 tbsp water

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
2. Cook the chicken with garlic powder, onion powder, thyme, salt, and pepper. Chop or shred once cooked.
3. Prepare filling: Cook peas and carrots until tender. Mix with chicken and cream of chicken soup until well combined.
4. Assemble:
   • Press one biscuit into each muffin cup to form the bottom crust.
   • Spoon filling into each cup.
   • Top with another biscuit and gently seal edges.
   • Brush with egg wash if using.
5. Bake for 15–20 minutes, until golden brown and cooked through.
6. Let cool slightly before removing from the pan.