In today’s post: These mini chicken pot pies are so simple to put together – and a few extra ingredients make them surprisingly delicious!
Ingredients:
- 2 cans of refrigerated biscuits (8 count each can)
- 1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)
- 1 bag frozen peas and carrots
- 1 can cream of chicken soup
- Cooking spray for pan
Instructions:
- Preheat oven to 350 degrees F and spray muffin tin with cooking spray
Chop chicken into small bite sized pieces. Cook over med-high heat until no longer pink. - Add any spices desired (I use garlic powder, onion powder, and a pinch of salt but you can use whatever you like) remove from heat
Stir veggies and soup into pan with chicken. Set aside. - Open biscuits and flatten to make thin enough to fit into cups. Fill biscuits with chicken mix and bake at 350 for 30-35 min or until biscuits are golden brown.
- If you only use 1 can of biscuits, keep recipe the same and the unused portion of chicken mix can be frozen for up to 2 months to use as a second meal
Enjoy!