Mini Chicken Pot Pies


User Avatar
Member since 2007
No Video

Serves 5 | Prep Time 30 | Cook Time 25 to 30

Why I Love This Recipe


Ingredients You'll Need

1 cup frozen peas
1 cup chopped carrots
2 (5-ounce) cans chunk white chicken, drained (or 1 cup of diced, cooked chicken)
1 cup shredded Cheddar cheese
4 ounces cream cheese, softened
1/4 cup finely chopped onion
3 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 (10-count) can refrigerated buttermilk biscuits


Directions

Cook the peas according to the package directions; drain well.


Steam the carrots in a vegetable steamer for 2 to 3 minutes.


Combine the peas, carrots, chicken, Cheddar, cream cheese, onion, mayonnaise, salt, black pepper and garlic powder in a large bowl and mix well.


Preheat the oven to 325F.


Separate the biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups.


Spoon equal portions of the chicken mixture into the prepared muffin cups.


Cover with the top halves of the biscuits.


Press the edges to seal.


Bake until golden brown, 25 to 30 minutes.


Questions, Comments & Reviews



More Great Recipes: Main Dish | Oven | Poultry | Stove
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11276 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart