More Great Recipes: Biscuit | Poultry | Vegetable

Mini Chicken Pot Pies


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Serves | Prep Time | Cook Time

Ingredients

1 (7.5 oz.) tube refrigerated biscuits
1 cup cooked chicken, diced (I used 2 cups)
1 (10.75 oz.) can Cream of Chicken Soup
2/3 cup cheddar cheese, shredded
1/2 cup frozen peas & carrots (optional)
Lawry's Seasoned Salt & cracked black pepper (this is what I seasoned the chicken with while cooking)


Preheat oven to 350F degrees.



Spray 10 muffin cups with nonstick vegetable spray. Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides.



In a bowl, combine remaining ingredients; stir until well blended. (I cooked it all together for 15 minutes)



Spoon chicken mixture into biscuit cups, filling about 3/4 full.



Bake for about 15 minutes (until bubbly and biscuits are golden).



Makes 4 to 5 servings (2 pot pies each).


Pairs Well With


Notes

Paige (jellybeans) posted this recipe which led me to an awesome blog, The Country Cook! I've never made pot pies before because I am dough challenged but I can make a mean canned biscuit! :)

These little babies were delicious and my family loved them! I made 2 cups of chicken and used Grands Butter Tastin' biscuits, cut them in 1/2 and then put them in the muffin tins and they worked perfect! That made 16 mini pot pies for us, a family of 5!

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