Description
Delightful mini pot pies made with shredded chicken and a vegetable medley, perfect for family meals or gatherings.
Ingredients
- 1 cup shredded rotisserie chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 pack (10 oz) frozen vegetable medley, thawed
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 cans refrigerated biscuits (approx. 16 biscuits total)
- Non-stick cooking spray
Instructions
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, thawed vegetable medley, rosemary, thyme, garlic powder, salt, and pepper. Mix thoroughly.
- Lightly coat each cavity of a standard muffin tin with non-stick cooking spray. Place one biscuit dough round into each cup and press to mold the dough.
- Spoon the chicken and vegetable mixture into the prepared biscuit cups.
- Transfer the muffin tin to a preheated oven at 175°C (350°F) and bake for 10–15 minutes, or until the biscuit crusts are golden brown.
- Remove from the oven and let cool for a few minutes. Carefully lift out each pot pie before serving.
Notes
Ensure biscuits are pressed firmly into the muffin tin. Add cheese or more herbs for extra flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American