Mini Chicken Pot Pies are a fun and easy recipe for your kids and family any night of the week. With the perfect combination of biscuits, chicken, vegetables, and cheese, this is sure to be a new family favorite.
Mini Chicken Pot Pies
Mini Chicken Pot Pies are a fun and easy recipe for your kids and family any night of the week. With the perfect combination of biscuits, chicken, vegetables, and cheese, this is sure to be a new family favorite.
Dinner will be on the table in less than 30 minutes, start to finish!To Make this Recipe You’ Will Need the following ingredients:
Ingredients :
- 8 pieces of biscuits
- 1 cup cooked chicken breast, diced (any good leftover chicken)
- 1 can (10 1/2 ounces) low-fat chicken soup
- 2/3 cup low-fat shredded cheddar cheese
- 1 1/2 c. thawed frozen vegetables (I used 1 c corn, peas and carrots and 1/2 cup broccoli
- 1 teaspoon dried parsley flakes
- 1 teaspoon minced onion
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Directions :
- Preheat the oven to 400 degrees and cook the chicken the way you want it, then cut it into small pieces
- Separate the biscuits and place each biscuit in a lightly oiled 12-hole muffin cup, pressing the dough to the sides to the edge of the cup.
- In a medium bowl, combine chicken, chicken and vegetable soup, cheddar cheese, parsley flakes, and black pepper. Mix well until combined.
- Spoon the chicken mixture into the biscuit cups prepared with the spoon.
- Bake for 12 to 15 minutes or until golden brown.
- Take it out of the oven. Place the muffin pan on a wire rack and let it rest for 2-3 minutes.