MINI CHICKEN POT PIES

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 10 Servings

This recipe never gets old! I learned this about ten years ago, and I still love making it to this day. You have got to give this a try, I’m telling you! I have listed all the things you will be needing so all you have to do is to follow them step by step and you are good to go! Yes, you are more than welcome to tweak this recipe to your liking. I am sure that you can do a lot to make this recipe even better! Okay, enough with the long introduction. It is time to go to your kitchen and start prepping! Have a majestic day, friends, and I hope you all love and appreciate this very simple recipe today. Don’t forget to share it with your loved ones as well. Enjoy!

Ingredients:

1 package refrigerated biscuit dough

1 c mixed frozen vegetable PEAS, CARROTS, CORN, AND GREEN BEANS, DEFROSTED

1 can cream of chicken soup

3/4 c chopped leftover chicken OR 1 SMALL FRESH CHICKEN BREAST, FULLY COOKED

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Apply cooking spray in a muffin tin.

In a mixing bowl, add the cream of chicken soup, mixed veggies, and chicken. Stir until well combined.

Fill the prepared muffin tin with biscuits.

Use your finger to press the dough in the middle.

Fill each muffin with 2 tbsp of the filling. Make sure not to overfill. It will rise once cooked.

Place them inside the preheated oven and bake for about 25 minutes or until they turn golden brown.

Remove the chicken pot pies from the oven and allow them to rest for a few minutes at room temperature.

Serve warm and enjoy!

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