MINI CHICKEN POT PIES

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 10 Servings

You only need four ingredients for this recipe! Yes, you read it right! These Mini Chicken Pot Pies never fail to make our day extra special! With 10 servings, everyone gets to taste how delicious these treats are! A must-try recipe indeed. Enjoy!

INGREDIENTS :

• 1 package of refrigerated biscuit dough
• 1 can cream of chicken soup
• 1 c mixed frozen vegetable PEAS, CARROTS, CORN, AND GREEN BEANS, DEFROSTED
• 3/4 c chopped leftover chicken OR 1 SMALL FRESH CHICKEN BREAST, FULLY COOKED

DIRECTIONS :

1. Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
2. Apply cooking spray to the inside of a muffin tin.
3. In a mixing bowl, add mixed veggies, chicken, and cream of chicken soup. Stir everything until well combined.
4. Split each biscuit from the other, then put them into individual muffin cups. Press each cup with your finger from the center to the sides to evenly spread the biscuits.
5. Fill each muffin cup with 2 tbsp of the filling. Just enough not to overfill it.
6. Place the muffin in the preheated oven and bake the pies for about 20 to 25 minutes or until a toothpick comes out clean after inserting it in the middle of one pie.
7. Remove the chicken pot pies from the oven and allow them to rest for a few minutes at room temperature before serving.
8. Serve and enjoy!

Notes:

• You can use refrigerated biscuit dough for this recipe instead of refrigerated crescent roll dough.
• Feel free to use any type of chicken for this recipe. If you have leftover chicken, they are perfect for this! I recommend using leftover chicken so they won’t be put to waste.