Description
Irresistible Mini Chicken Pot Pies for Cozy Nights In
Ingredients
Scale
- 2 cans flaky layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded)
- 1 bag frozen mixed vegetables (thawed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease your muffin pan.
- Combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables in a large mixing bowl. Season with garlic powder, onion powder, thyme, salt, and pepper.
- Flatten each biscuit into a circle about ¼-inch thick and press each into a muffin cup.
- Spoon the chicken mixture into each biscuit-lined cup, filling about three-quarters full.
- Bake for 15-20 minutes until biscuits are golden brown and filling is hot.
- Cool in the pan for 5 minutes before removing.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg