Mini Chicken Pot Pies
Ingredients
- 2cans flakey layers biscuits
- 2cans cream of chicken soup
- 2cans cooked chicken (or 2 cups fresh, cooked chicken, shredded)
- 1bag frozen mixed vegetables (thawed)
Instructions
- 1
Preheat the Oven: Preheat your oven to 400°F (200°C).
- 2
Prepare the Filling: In a large bowl, combine the 2 cans of cream of chicken soup, 2 cups of shredded cooked chicken, and the thawed bag of mixed vegetables. Season the mixture to taste with salt, pepper, or your favorite herbs.
- 3
Assemble the Pot Pies: Open the 2 cans of biscuits and flatten each biscuit. Press each flattened biscuit into the cups of a muffin pan, shaping them to create a small crust that lines the muffin cup.
- 4
Fill the Biscuits: Spoon the chicken, veggie, and soup mixture into each biscuit-lined muffin cup, filling each about three-quarters full.
- 5
Bake: Place the muffin pan in the preheated oven and bake for 20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
- 6
Serve: Let the mini pot pies cool for a few minutes before removing them from the muffin pan. Serve warm and enjoy!