Mini Chicken Pot Pies
Rose M. Helle
·vegetable cooking spray
3 ccubed cooked chicken
2 can(s)cream of chicken soup
16 ozpackage of mixed vegetables,thawed
·all purpose flour
2-12oz can(s)refrigerated biscuits
1 cgrated cheddar cheese, i ran out of cheddar, used shredded swiss in some
How to Make Mini Chicken Pot Pies
- Heat 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.
- sprinkle 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.
- Bake 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.