Mini Chicken Pot Pies
(Recipe from Eat Cake for Dinner)
1 tube refrigerated biscuits (with 8-10 biscuits)
1 c. cooked chicken, shredded or diced
1 (10 3/4 oz.) can cream of chicken soup
1 c. frozen vegetable mix, thawed
(peas, corn and carrots)
salt and pepper, to taste
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 c. Cheddar cheese, grated
Spray 8 to 10 muffin cups with cooking spray.
Place a biscuit in each cup and press down and up the sides to form a cup.
In a medium bowl, combine the chicken, cream of chicken soup, thawed vegetables, salt, pepper, garlic powder, onion powder and Cheddar cheese; mix well.
Divide filling between biscuit cups.
Bake at 350 degrees for 10-15 minutes, until biscuits are golden.
Makes 4-5 servings, 2 pot pies each.