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Mini Chicken Pot Pies

2 cups cooked chicken, diced (breast meat preferred)
1 (10 ounce) can cream of chicken soup or 1 (10 ounce) can cream of mushroom soup or 1 (10 ounce) can cream of celery soup
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
12 tablespoon dried thyme
12 tablespoon dried basil
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 ounce) cans Pillsbury refrigerated biscuits


Preheat your oven to 400F.In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices. Lightly grease or spray with cooking spray a 12-cup muffin tin and place a Pillsbury biscuit into each cup, pressing into the bottom and up the sides. Evenly spoon the pot pie mixture into each biscuit cup. Slide pan into the oven and bake for about 15 minutes or until golden and bubbly. Check at the 12 minute mark to make sure they don't burn. Let rest for about 3 minutes before serving.

Source: www.food.com