Delicious and easy-to-make, these mini chicken pot pies baked in muffin cups are perfect for a quick and comforting meal!
Ingredients:
- 2 cans (8 count) jumbo biscuits
- 1 can cream of chicken with herbs
- 1 cup cooked chopped or shredded chicken
- 1 cup mixed thawed veggies (peas and carrots)
- 1 can diced new potatoes, drained
- 1-2 tablespoons sour cream
- Pepper (to taste)
Directions:
1️⃣ Preheat Oven: Preheat your oven to 375°F (190°C). Spray two muffin pans with oil.
2️⃣ Prepare Biscuit Cups: Press each biscuit down into the muffin cups to form a cup shape with raised edges.
3️⃣ Prepare Filling: In a bowl, mix the cream of chicken, cooked chicken, veggies, diced potatoes, sour cream, and pepper.
4️⃣ Fill the Biscuit Cups: Spoon the filling into each biscuit cup, filling them to the top.
5️⃣ Bake: Bake for 20-25 minutes, or until the biscuits are golden brown.
6️⃣ Serve: Allow to cool slightly before serving. Enjoy your mini chicken pot pies!