Carole's StoryThis recipe is a great way to get the kids to eat pot pies, So small and easy to just pop in your mouth. Made muffin size also.
chicken breast, cooked and diced
14.5 oz can of cream of chicken or mushroom soup
frozen mixed veggies
shredded chedder cheese
1Preheat oven to 400'
2In a bowl combine the cooked chopped chicken, cream soup, frozen veggies, cheese and spices together.
3lightly spray cupcake pan or muffin pan and place flattened biscuits in pan.(Muffin pan uses about 3 biscuits to flatten to fill pan and cupcake 1-2 biscuits)
( helps to flatten with rolling pin and lay on top of pan over hole and place a tablespoon of mixture into each cup and let drop into pan. Try to keep some dough all around edges as it will rise.) Evenly spoon pot pie mixture into each biscuit cup. Slide into oven and bake for 15 minutes. Check at 12 minutes to make sure no burning of dough.
4When remove from oven, very hot. Can put some more cheese on top, will melt while resting.
When a little cooler after about 3-4 minutes remove from muffin or cupcake pan.