Chicken Pot Pies, Mini

By Lesterfaye

These mini chicken pot pies are as cute as they are adorable! Make them for dinner or even make them ahead of time and freeze for an easy lunch!

Ingredients

• 1 cup frozen peas
• 1 cup chopped carrots
• 2 (5-ounce) cans chunk white chicken, drained
• 1 cup shredded Cheddar cheese
• 4 ounces cream cheese, softened
• 1/4 cup finely chopped onion
• 3 tablespoons mayonnaise
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1 (10-count) can refrigerated buttermilk biscuits

Preparation

Step 1

Cook peas according to the package directions; drain well. Steam the carrots in a vegetable steamer for 2 to 3 minutes.

Combine chicken, Cheddar, peas, carrots, cream cheese, onion, mayonnaise, salt, black pepper and garlic powder in a large bowl and mix well.

Preheat the oven to 325° F.

Separate biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups.

Spoon equal portions of chicken mixture into prepared muffin cups. Cover with top halves of biscuits. Press edges to seal. Bake until golden brown, 25 to 30 minutes.