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Mini Chicken Pot Pies

35m
Serves 1
facebook.com

Mini Chicken Pot Pies

facebook.com
35m
Serves 1

Directions

  1. 1Preheat the oven to 375F.
  2. 2Combine the chicken broth, mixed vegetables, chicken, spices and cream of chicken soup in a medium pot.
  3. 3Bring to a simmer and let simmer for 10 minutes.
  4. 4Separate each of the biscuits and place them into a greased muffin tin.
  5. 5Push the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
  6. 6Add the filling to each of the compartments (approximately 2 Tablespoons each).
  7. 7Bake at 375F for 20 to 25 minutes until golden brown and bubbly.
  8. 8Remove and enjoy!

Ingredients

  • 1 cup shredded, cooked chicken
  • 1 10 ounce can cream of chicken soup
  • 1 cup mixed frozen vegetables (peas, carrots, & green beans is what I used), defrosted
  • 1 package refrigerated biscuit dough
  • 0.25 cup chicken broth
  • 0.5 tsp salt
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp pepper

Equipment

medium potmuffin tin

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