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Personal Chicken Pot Pies
Personal Chicken Pot Pies
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Mini chicken pot pies with biscuit crust, creamy filling, and melted Cheddar - a family-favorite comfort food in muffin form.
Ingredients:
  • nonstick cooking spray
  • 12 Biscuits, plain or buttermilk, refrigerated dough, higher fat
  • 1.5 cups cubed cooked chicken
  • 1.5 cups frozen mixed vegetables, thawed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 0.75 cup grated Cheddar cheese
  • salt and ground black pepper to taste
Instructions:
  • Preheat the oven to 350°F (175°C) and generously spray a 12-cup muffin tin with nonstick spray.
  • Lightly spray the counter with nonstick spray. Flatten each unbaked biscuit into a 6- to 7-inch circle, cover with plastic wrap, and let it rest.
  • In a bowl, mix together the chicken, mixed vegetables, and condensed soup until well combined. Season with salt and pepper to taste.
  • Unwrap dough and press into bottom and up sides of muffin cups. Fill dough cups evenly with chicken mixture and top with grated Cheddar.
  • Bake in the preheated oven until golden and bubbling, about 15-18 minutes.

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