INGREDENT
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
- 1 package refrigerated biscuit dough (8–10 biscuits)
- 1 tbsp olive oil or butter (for greasing muffin tin)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin with olive oil or butter.
- Prepare filling: In a mixing bowl, combine cooked chicken, mixed vegetables, cream of chicken soup, shredded cheese (if using), garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Shape biscuits: Take each biscuit and flatten it with your hands or a rolling pin to form a round disk.
- Form crusts: Press each biscuit round into a muffin cup, making sure it comes up the sides to form a little crust.
- Fill pies: Spoon the chicken mixture into each biscuit cup, filling them generously.
- Bake for 18–22 minutes, or until biscuits are golden brown and cooked through.
- Cool slightly before removing from the muffin tin. Serve warm!
Would you like me to also give you a quick variation using puff pastry instead of biscuit dough for a flakier version?