mini chicken pot pies

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Calories: 220
Ingredients
  • Butter for greasing the muffin tin
  • 1 cup cooked chicken, diced or shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can cream of chicken soup
  • 2 tbsp 2–3 milk or cooking cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tube refrigerated biscuit dough or pie dough
Instructions
  1. 1
    1. Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
  2. 2

    2. Press biscuit dough or pie dough into each muffin cup.

  3. 3

    3. In a bowl, mix cooked chicken, mixed vegetables, cream of chicken soup, milk, and seasonings.

  4. 4
    4. Spoon the filling into the dough cups without overfilling.
  5. 5
    5. Bake 20–25 minutes, or until the crust is golden and the filling is bubbling.
  6. 6
    6. Let cool slightly before removing and serving warm.
Keywords: mini chicken pot pies, chicken appetizers, baby shower finger food
Read it online: https://www.showergourmet.com/recipe/mini-chicken-pot-pies/