mini chicken pot pies
Found in a magazine and looks really good!
yield
24 if recipe doubled
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For mini chicken pot pies
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vegetable cooking spray
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3 ccubed cooked chicken
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2 cancream of chicken soup
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16 ozpackage of mixed vegetables,thawed
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all purpose flour
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2-12oz canrefrigerated biscuits
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1 cgrated cheddar cheese, i ran out of cheddar, used shredded swiss in some
How To Make mini chicken pot pies
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1Heat oven to 350 degrees. Spray 12-(2-1/2 inch)muffin-pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
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2sprinkle four on your work surface. Roll or pat the biscuits to flatten slightly. I cut a small piece off of each of the 10 biscuits to be able to make 2 more cups. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it is level. Top each with about 2 teaspoons of the cheese.
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3Bake for 15-20 minutes or until biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan or on a wire rack for 5 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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