These adorable mini chicken pot pies are perfect for a quick, comforting meal. Made with leftover chicken and frozen vegetables, they come together easily in muffin tins.
Ingredients
Main ingredients
3/4cupchopped leftover chicken(or 1 small cooked chicken breast)
1cancream of chicken soup
1cupmixed frozen vegetables(peas, carrots, corn, green beans)
1packagerefrigerated biscuit dough
Instructions
Preheat oven to 375°F (190°C).
Mix chicken, vegetables, and soup in a bowl.
Press biscuits into greased muffin tin cups.
Fill each with about 2 tablespoons of mixture.
Bake for 20-25 minutes until golden.
Notes
Use leftover chicken for best flavor and convenience.