Mini Chicken Pot Pies

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READY IN: 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups cooked chicken, diced (breast meat preferred)
  • 1
    (10 ounce) can cream of mushroom soup or (10 ounce) can cream of celery soup
  • 1
    cup frozen mixed vegetables
  • 1
    cup shredded cheddar cheese
  • 12
    tablespoon dried thyme
  • 12
    tablespoon dried basil
  • 1
    teaspoon onion powder
  • 1
    teaspoon garlic salt
  • 2
    (10 ounce) cans Pillsbury refrigerated biscuits
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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.
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