Mini Chicken Pot Pies
I have a thing.
I just want to give you the recipe.
No write up.
Just food.
Mini Chicken Pot Pie
Servings: 18 Biscuits
Calories: 354kcal
Ingredients
- 32 oz chicken breast skinless, boneless
- 10 oz mixed vegetables frozen
- 10.75 oz condensed cream of chicken can low sodium
- 2 cups shredded cheddar
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp onion powder
- ½ tsp basil dried
- 18 piece Buttermilk Biscuits dough
- 1 cup 240g chicken broth, low sodium
Instructions
- 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
- 2° Preheat the oven to 400F and ready your muffin pan with cooking spray
- 3° Mix together the chicken, cream of chicken and frozen vegetables
- 4° Add the spices to the mixture
- 5° Fold in the cheese
- 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.
- 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.
- 8° Bake for 15-18 minutes.
- 9° Let them cool for 5 minutes before serving.
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