Mini Biscuit Chicken Pot Pies

By srumbel

These mini pot pies are super tasty. They are extremely easy to make and the biscuit crust holds everything together, which makes them great for transporting for lunches or to a neighbor/friend's house for dinner. Once you cut into it, the creamy filling oozes out and the biscuit crust melts in your mouth. I don't remember pot pies ever having cheese in them, but it was a great touch. Serve with a side of mashed potatoes or steamed broccoli and you are good to go.
from eatcakefordinner

Ingredients

• 1 tube refrigerated biscuits (with 8-10 biscuits)
• 1 c. cooked chicken, shredded or diced
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 c. frozen vegetable mix, thawed
• (peas, corn and carrots)
• salt and pepper, to taste
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/2 c. Cheddar cheese, grated

Preparation

Step 1

Spray 8 to 10 muffin cups with cooking spray. Place a biscuit in each cup and press down and up the sides to form a cup. In a medium bowl, combine the chicken, cream of chicken soup, thawed vegetables, salt, pepper, garlic powder, onion powder and Cheddar cheese; mix well. Divide filling between biscuit cups. Bake at 350 degrees for 10-15 minutes, until biscuits are golden. Makes 4-5 servings, 2 pot pies each.

Jenn's Notes: I used jumbo flakey biscuits and leftover rotisserie chicken.