Mini chicken pot pies

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Difficulty: Beginner
Cooking Temp: 375  F
Servings: 12
Calories: 220
Ingredients
  • 2 cups cooked chicken, diced or shredded (1 rotisserie chicken breast works)
  • 1 cup frozen mixed vegetables , thawed (peas, carrots, corn)
  • 1 can cream of chicken soup (10.5 oz)
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 cans refrigerated biscuit dough (8 biscuits per can) (16.3 oz)
  • 1 tablespoon butter, for greasing the tin
Instructions
  1. 1

     Preheat oven to 375°F (190°C) and lightly grease a muffin tin.

  2. 2

    Press biscuit dough or pie dough into each muffin cup.

  3. 3

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

  4. 4

    Spoon the filling into the dough cups without overfilling.

  5. 5

    Bake 20–25 minutes, or until the crust is golden and the filling is bubbling.

  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/