Mini Chicken Pot Pies
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • ¾ cup chopped leftover chicken (or 1 small fresh chicken breast, fully cooked)
  • 1 can cream of chicken soup
  • 1 cup mixed frozen vegetables (peas, carrots, corn and green beans), defrosted
  • 1 package refrigerated biscuit dough
Instructions
  1. Preheat the oven to 375F.
  2. Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
  3. Separate each of the biscuits and place them into the compartments of a greased muffin tin.
  4. Using your fingers, push down on 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.
  5. Add the filling to each of the compartments (approximately 2 Tablespoons each).
  6. Bake at 375F for 20 to 25 minutes until golden brown and bubbly.
Notes
You can substitute the refrigerated biscuit dough for refrigerated crescent roll dough if you prefer. Just cut out circles or squares of the dough to put in the muffin tin. Biscuit dough gives it a salty and firm texture. Crescent roll dough will give it a sweeter and softer texture.
Recipe by One Little Project at https://onelittleproject.com/mini-chicken-pot-pies/