Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 serving(s)
Ingredients: 473.18 ml cooked chicken, diced (breast meat preferred); 283.49 g can cream of mushroom soup or 283.49 g can cream of celery soup; 236.59 ml frozen mixed vegetables; 236.59 ml shredded cheddar cheese; 7.39 ml dried thyme; 7.39 ml dried basil; 4.92 ml onion powder; 4.92 ml garlic salt; 2 (566.99 g) can Pillsbury refrigerated biscuits

Submitted by Molly53

"An easy, flavorful snack on cold, dreary days. GREAT for an after-school pick-me-up for the kids."

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Ready In:: 25mins
Ingredients:: 9
Serves:: 12

ingredients

473.18 ml cooked chicken, diced (breast meat preferred)
283.49 283.49 g can cream of mushroom soup or 283.49 g can cream of celery soup
236.59 ml frozen mixed vegetables
236.59 ml shredded cheddar cheese
7.39 ml dried thyme
7.39 ml dried basil
4.92 ml onion powder
4.92 ml garlic salt
2 (566.99 g) can Pillsbury refrigerated biscuits

directions

Preheat your oven to 400F.In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
Lightly grease or spray with cooking spray a 12-cup muffin tin and place a Pillsbury biscuit into each cup, pressing into the bottom and up the sides.
Evenly spoon the pot pie mixture into each biscuit cup.
Slide pan into the oven and bake for about 15 minutes or until golden and bubbly. Check at the 12 minute mark to make sure they don't burn.
Let rest for about 3 minutes before serving.