Mini Chicken Pot Pies Recipe
*Recipe was inspired by this Cheesy Chicken Pot Pie Puffs recipe
What You Will Need
2 cups frozen mixed vegetables, thawed
1/4 cup fresh mushrooms, diced
1 1/2 cups diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) flaky layers refrigerated biscuits
1 cup cheddar cheese, shredded
1 tsp garlic powder
salt and pepper to taste
1. Heat oven to 375°F.
2. In medium bowl, combine vegetables, mushrooms, chicken, soup, cheese, garlic powder, salt, and pepper; mix thoroughly.
3. Lightly grease a muffin tin. Take one biscuit and press it out to make it wider, but not too thin (about 5 inches round). Place the biscuit over the top of the muffin cup. Spoon 1/8 of the mixture (about 2 tablespoons) onto the biscuit. Then press the mixture down into the cup, leaving some of the biscuit hanging over the edge of the cup. The mixture should reach the top of the cup. Then pull the extra dough over the filling towards the center. You can pinch the dough to keep it in place, if needed.
5. Repeat for the remaining seven biscuits. Then place in oven and bake at 375°F for 20 to 22 minutes or until biscuits are golden brown.
6. Remove from oven and let cool for 4-5 minutes. Enjoy!
What are your favorite classic homemade meals? What are your favorite comfort foods?