Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Cuisine: American
Ingredients: • 32 oz chicken, breast, skinless, boneless (904 g); • 1 package (10 oz) mixed vegetables, frozen (284 g); • 1 can (10.75 oz) condensed cream of chicken, low sodium (305 g); • 2 cups shredded cheddar, low sodium (226 g); • 1 tsp garlic powder (3 g); • 1 tsp kosher Salt (5 g); • 1 tsp onion powder (2 g); • 1/2 tsp basil, dried (0 g); • 18 pillsbury Buttermilk Biscuits dough (1152 g); • 1 cup chicken broth, low sodium (240 g)

9 steps

Updated at: Thu, 17 Aug 2023 06:01:11 GMT

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Ingredients

18 servings

904gchicken breast skinless boneless

284gmixed vegetables frozen

1 x 10.75 ozcan condensed cream of chicken low sodium

226gshredded cheddar

1152gButtermilk Biscuits dough

1 cupchicken broth

low sodium

Instructions

Step 1

1° Cook chicken in 1 cup of chicken broth; I like to cook it in a slow cooker on low for 6 hours, take out the chicken, and shred it on a cutting board. You can also boil the chicken on the stovetop or however else, you'd like to cook it. The main idea is to be able to have it easy to shred down

Step 2

2° Preheat the oven to 400F and ready your muffin pan with cooking spray

Step 3

3° Mix together the chicken, cream of chicken, and frozen vegetables

Step 4

4° Add the spices to the mixture

Step 5

5° Fold in the cheese

Step 6

6° Open the refrigerated dough and spread a biscuit out into a circle. You will want to do this one at a time because the dough will pull itself back in.

Step 7

7° Lay the circle on the muffin opening and spoon in 1/4 cup of the chicken mixture. Let it sink down into the muffin opening. Repeat for all 18 muffins.

Step 8

8° Bake for 15-18 minutes.

Step 9

9° Let them cool for 5 minutes before serving.