Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese (optional)
- 1 can refrigerated biscuit dough (like Pillsbury Grands)
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
- Cooking spray
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray. - Mix Filling:
In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, garlic powder, and cheese (if using). Season with salt and pepper. Mix well. - Prepare Biscuits:
Open the biscuit dough and separate the biscuits. Flatten each biscuit into a circle big enough to fit into the muffin cup and come up the sides. - Fill the Cups:
Press each flattened biscuit into the muffin cups to form a little crust. Spoon the chicken mixture evenly into each biscuit cup. - Bake:
Bake for 15–18 minutes or until the biscuits are golden brown and cooked through. - Serve:
Let cool for a few minutes, then carefully remove and serve warm!
Tip: These mini pot pies freeze well! Just wrap and reheat when needed for a quick snack or meal.
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