Wednesday, September 14, 2016

Mini Chicken Pot Pies

So, my daughter decided to make these for dinner and they were amazing! Small versions of the big ones are just right for little ones and little more than a few are great for the adults. When I think of fall coming, I love the idea of warmth and this dish definitely fits that bill. Enjoy!!

Mini Chicken Pot Pies


Vegetable Cooking Spray
1 1/2 cups Cubed Cooked Chicken
1 Can (10 3/4 oz) Condensed Cream of Chicken Soup
1/2 of a 16 oz Package Frozen Mixed Vegetables, thawed (about 1 1/2 cups)
All-Purpose Flour
1 Package (12 oz) Refrigerated Biscuits (10 biscuits)
1/2 cup Shredded Cheddar Cheese


Heat oven to 350F. Spray 10 (2 1/2 inch) muffin pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.

Sprinkle the flour on the work surface. Roll or pat the biscuits to flatten slightly. 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's level. Top each with about 2 teaspoons of cheese.

Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a sire rack for 5 minutes.

Final Photo Taken by Me ;)

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