Ingredients
Method
- Preheat the oven to 190°C or 375°F.
- Grease a muffin tin with cooking spray.
- In a mixing bowl, combine the cream of chicken soup, mixed vegetables, and chicken. Stir until well combined.
- Roll out the biscuit dough and cut it into circles that fit into the muffin tin. Use your fingers to press the dough in the middle and up the sides.
- Fill each muffin with 2 tbsp of the filling. Be careful not to overfill, as it will rise once cooked.
- Wrap each muffin with a slice of bacon, tucking the ends underneath.
- Bake in the preheated oven for about 25 minutes, or until the bacon is crispy and the biscuits are golden brown.
- Remove the pot pies from the oven and let them rest for a few minutes before serving. Enjoy while warm!
Notes
Feel free to customize this recipe to your liking by using different types of vegetables or protein.
If you prefer a less salty dish, you can use reduced-sodium cream of chicken soup and bacon.
Leftovers can be stored in the fridge for up to 3 days, or frozen for later consumption.
If you prefer a less salty dish, you can use reduced-sodium cream of chicken soup and bacon.
Leftovers can be stored in the fridge for up to 3 days, or frozen for later consumption.