mini chicken pot pies
Found in a magazine and looks really good!
prep time
20 Min
cook time
20 Min
method
Bake
yield
24 if recipe doubled
Ingredients
- - vegetable cooking spray
- 3 cups cubed cooked chicken
- 2 cans cream of chicken soup
- 16 ounces package of mixed vegetables,thawed
- - all purpose flour
- 2-12oz cans refrigerated biscuits
- 1 cup grated cheddar cheese, i ran out of cheddar, used shredded swiss in some
How To Make mini chicken pot pies
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Step 1Heat oven to 350 degrees. Spray 12-(2-1/2 inch)muffin-pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
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Step 2sprinkle four on your work surface. Roll or pat the biscuits to flatten slightly. I cut a small piece off of each of the 10 biscuits to be able to make 2 more cups. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it is level. Top each with about 2 teaspoons of the cheese.
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Step 3Bake for 15-20 minutes or until biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan or on a wire rack for 5 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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