delicious Mini Chicken Pot Pie recipe:
Ingredients:
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 can refrigerated biscuit dough (8 biscuits)
1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a muffin tin.
2. Prepare the filling: In a large bowl, mix together the cooked chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined.
3. Prepare the biscuits: Separate the biscuit dough into individual biscuits. Flatten each biscuit slightly and press them into the muffin cups to form a base and sides for your mini pot pies.
4. Fill the biscuits: Spoon the chicken mixture into each biscuit cup, filling them generously.
5. Optional: Add cheese: Sprinkle a bit of shredded cheddar cheese on top of each filled biscuit.
6. Bake for 15-18 minutes, or until the biscuits are golden brown and cooked through.
7. Serve: Let cool for a few minutes before serving.
These mini chicken pot pies are perfect for a quick weeknight dinner or as a party snack!
