Mini Chicken Pot Pies **FB find

Cooking spray for pan Preheat oven to 350 degrees F and spray muffin tin with cooking spray Chop chicken into small bite sized pieces. Cook over med-high heat until no longer pink. Add any spices desired (I use garlic powder, onion powder, and a pinch of salt but you can use whatever you like) remove from heat Stir veggies and soup into pan with chicken. Set aside. Open biscuits and flatten to make thin enough to fit into cups. Fill biscuits with chicken mix and bake at 350 for 30-35 min or until biscuits are golden brown. If you only use 1 can of biscuits, keep recipe the same and the unused portion of chicken mix can be frozen for up to 2 months to use as a second meal

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Step 1

Easy mini chicken pot pies:

Step 2

2 cans of refrigerated biscuits (8 count each can)

Step 3

1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)

Step 4

1 bag frozen peas and carrots

Step 5

1 can cream of chicken soup

Step 6

Cooking spray for pan

Step 7

Preheat oven to 350 degrees F and spray muffin tin with cooking spray

Step 8

Chop chicken into small bite sized pieces. Cook over med-high heat until no longer pink. Add any spices desired (I use garlic powder, onion powder, and a pinch of salt but you can use whatever you like) remove from heat

Step 9

Stir veggies and soup into pan with chicken. Set aside.

Step 10

Open biscuits and flatten to make thin enough to fit into cups. Fill biscuits with chicken mix and bake at 350 for 30-35 min or until biscuits are golden brown.

Step 11

If you only use 1 can of biscuits, keep recipe the same and the unused portion of chicken mix can be frozen for up to 2 months to use as a second meal