Mini Chicken Pot Pies

Mini Chicken Pot Pies

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.




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