Individual Chicken Alfredo Pasta Mini Pies

Norma DeRemer

By
@PApride

Saw these in a magaizine and had to try them. They turned out so good. Since I didn't have any cooked chicken on hand I used a can of cooked chicken. I added a small green salad and some of my homemade apple sauce for a great meat. They were so easy to make. My sweetheart and I couldn't eat all of them so I shared them with our neighbor who's husband is ill and she doesn't like making big meals. She called be later and said how the both of them enjoyed these indicidual pies and wants the recipe. I will be making these again the next time I have leftover chicken on hand.

Rating:
★★★★★ 2 votes
Comments:
Serves:
8

Ingredients

1 c
uncooked penne pasta (i cooked mine until al dente ; means still firm, not soft)
2 c
chopped cooked chicken
1 jar(s)
(15 ounce) alfredo pasta sauce
1 box
(9 ounce) frozen spinach, thawed, squeezed and drained
1 can(s)
(16 ounce) refrigerated buttermilk biscuits
1/2 c
shredded parmesan cheese

Step-By-Step

1Preheat your oven to 350 degrees
2Mix pasta, chicken, Alfredo sauce and spinach in a bowl and set aside.
3Open packaged biscuits and separate dough into 8 biscuits and press each biscuit into 5 1/2 rounds.
4Firmly press 1 buscuit in bottom and up sides of 8 large muffin cups, forming a 1/4 rim.
5Fill each cup with chicken mixture and sprinkle with Parmesan Cheese.
6Place muffin pan in oven and bake for 28 to 32 minutes or until golden grown.
7Remove from oven and cool for one minute.
8Serve with your favorite salad and vegetable as desired.
9* THIS RECIPE CALLED FOR UNCOOKED PASTA. I DIDN'T KNOW IF THEY WOULD COOK OR NOT SO I COOKED MINE TO AL-DENTE. I'LL TRY THEIR WAY NEXT TIME AND SEE WHAT HAPPENS.

About this Recipe

Course/Dish: Chicken, Savory Pies
Other Tags: Quick & Easy, Healthy