Directions
- 1Quarter the biscuits on a cutting board.
- 2Place the biscuit quarters into a large mixing bowl, making sure they are all separated.
- 3Add one can of Campbell's Cream of Chicken with Herbs soup to the bowl.
- 4Add half a bag of frozen mixed vegetables to the bowl.
- 5Add fresh diced onion to the bowl.
- 6Add shredded cooked chicken breast to the bowl.
- 7Season generously with Kinder's The Blend seasoning (salt, pepper, and garlic).
- 8Put on a food-grade glove and mix all the ingredients thoroughly until fully combined.
- 9Spray the jumbo muffin tin with Pam cooking spray to prevent sticking.
- 10Evenly distribute the chicken pot pie mixture into each muffin cup, filling them up.
- 11Bake in the oven preheated to 350°F (175°C) for approximately 35 minutes.
- 12Once baked, use a spatula to loosen and remove a muffin from the tin.
Ingredients
- 8 Butter Tastin' Pillsbury Biscuits
- 1 can Campbell's Cream of Chicken with Herbs soup
- 0.5 bag Kroger Mixed Vegetables (frozen)
- 1 cup Fresh diced onion
- 2 Cooked chicken breast (shredded)
- 1 tablespoon Kinder's The Blend Seasoning (salt, pepper, garlic)
- 1 can Pam cooking spray
Equipment
Cutting boardDough cutterLarge mixing bowlJumbo muffin tinSpatulaFood-grade glove
Tips
- You can use fresh vegetables if you prefer.
- Store-bought diced onions save time and tears.
- These jumbo muffins are a complete meal, or can be saved and reheated later.
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