Mini Chicken Pot Pies
1 can of Cream of Chicken Soup
1 cup cheddar cheese, shredded
1 1/4 cup cooked chicken breast, cubed
10 biscuits (Jr. size works best)
Pepper to taste
2. Cube the precooked chicken breast.3. In a large mixing bowl combine the chicken, vegetables and Cream of Chicken Soup. Mix well. Add pepper for taste.
Mini Chicken Pot Pies
- 8 ounces frozen mixed vegetables (thawed)
- 1 can cream of chicken soup
- 1 cup cheddar cheese shredded
- 1 1/4 cup cooked chicken breast cubed
- 10 refrigerated biscuits
- pepper to taste
Preheat the oven to 350 degrees. Thaw the frozen mixed veggies.
Cube the precooked chicken breast.
In a large mixing bowl combine the chicken, vegetables and Cream of Chicken Soup. Mix well. Add pepper for taste.
In a muffin tin, create “pie crusts” using the biscuits. Flatten the biscuits to cover the entire cup.
Fill each tin with about 2 TBSP of the chicken mixture.
Top each pie with cheddar cheese.
Bake at 350 degrees for 15-20 minutes. The cheese should be melted and the biscuits should be golden brown.
Remove from oven, let pies sit for 3-5 minutes, then serve! Enjoy!
ah! I had these on my "to freeze" list, but didn't make them! I totally should – they look so yummy!
tara pittman says
These look so easy to make. Next time I make biscuits I will try making these.
Those look awesome!!!
That looks so good. I would have never thought to do that. The only thing I would have left out would be the peas I am not a fan of peas.
Myrah - Coupon Mamacita says
I am hungry! Those are delicious!
Camille Gillham says
Love mini versions of these. The big pies are so messy to eat and usually so filling. I also like how easy this would be for a freezer meal!
Laura Funk says
seriously so freaking easy. Why did I not think of this!
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