Mini Chicken Pot Pies
Ingredients
- 1 cup shredded, cooked chicken
- 1, 10 ounce can cream of chicken soup
- 1 cup mixed frozen vegetables (peas, carrots, & green beans is what I used), defrosted
- 1 package refrigerated biscuit dough
- 1/4 cup chicken broth
Spices
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
Preparation
Preheat the oven to 375F.
Combine the chicken broth, mixed vegetables, chicken, spices and cream of chicken soup in a medium pot. Bring to a simmer and let simmer for 10 minutes.
Separate each of the biscuits and place them into a greased muffin tin.
Push the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
Add the filling to each of the compartments, approximately 2 tablespoons each.
Bake at 375F for 20 to 25 minutes until golden brown and bubbly.
Remove and enjoy.
