Directions
- 1Preheat the oven to 375F.
- 2Combine the chicken broth, mixed vegetables, chicken, spices and cream of chicken soup in a medium pot.
- 3Bring to a simmer and let simmer for 10 minutes.
- 4Separate each of the biscuits and place them into a greased muffin tin.
- 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.
- 6Add the filling to each of the compartments (approximately 2 Tablespoons each).
- 7Bake at 375F for 20 to 25 minutes until golden brown and bubbly.
- 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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