Mini Chicken Pot Pies (Print Version)
# Ingredients:
01 -
2 cans flaky layers biscuits
02 -
2 cans cream of chicken soup
03 -
2 cans cooked chicken or 2 cups fresh, cooked chicken, shredded
04 -
1 bag frozen mixed vegetables, thawed
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
½ teaspoon dried thyme
08 -
Salt and pepper to taste
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Lightly grease your muffin pan while the oven heats.
02 -
In a large mixing bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season with garlic powder, onion powder, thyme, salt, and pepper. Mix well to ensure even distribution of ingredients.
03 -
Open the cans of biscuits and flatten each biscuit into a circle about ¼-inch thick. Press each flattened biscuit into a muffin cup, making sure to create a well for the filling while allowing the edges to come up and slightly over the rim.
04 -
Spoon the chicken mixture into each biscuit-lined cup, filling each about three-quarters full. For extra flavor ideas, check out our Famous Butter Chicken recipe.
05 -
Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
06 -
Allow the mini pies to cool in the pan for 5 minutes before carefully removing them. Serve warm.