Easy Mini Chicken Pot Pies (4 Ingredients)

2 cups frozen mixed vegetables (thawed)
1 (12.5oz) can chicken breast
1 (10.5oz) can condensed cream of chicken soup
1 (16.3oz) tube Pillsbury Grands! refrigerated biscuits
optional seasoning

1.Thoroughly drain the can of chicken and mix it with 2 cups of thawed mixed veggies and your can of chicken soup. I also like to sprinkle in a little seasoning such as thyme, onion powder, black pepper, and garlic powder. You may also prefer a little salt but go easy on it as the soup and canned chicken already contain salt.

2.Preheat your oven to 375 degrees and grease 8 slots of a regular size muffin tin..

3.Open your biscuits and use your fingers to press each biscuit into larger rounds. Place and press each round into your greased muffin tin. I’ve found it best to leave the bottom of the dough as thin as possible so that it cooks thoroughly. You want a majority of the dough exposed.

4.Spoon a very generous amount of your chicken mixture into each cup, and then pull the edges of the dough up and toward the center. Don’t worry about the mixture seeping out, the dough will expand and rise forming the perfect barrier.

5.Bake for approximately 20 minutes or until the biscuits are golden brown and the creamy chicken center is heated through.

6.Allow them to cool for about 5 minutes before digging in. You will be surprised at how easy these pop out of the muffin tin! There should be very little clean up involved.

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