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Mini Chicken Pot Pies MuffinsIngredients:2 cans (8 count) jumbo biscuits1 can cream of chicken with herbs1 cup cooked chopped or shredded chicken1 cup mixed thawed veggies (peas and carrots)1 can diced new potatoes, drained1-2 tablespoons sour creamPepper (to taste)Instructions:Preheat Oven:Preheat your oven to 375°F (190°C).Spray two muffin pans with oil.Prepare Biscuit Cups:Take each biscuit and press it down into the muffin cups, forming a cup shape with the edges raised.Prepare Filling:In a separate bowl, mix together the cream of chicken with herbs, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper.Season according to your preference.Fill the Biscuit Cups:Spoon a few tablespoons of the mixture into each biscuit cup, filling them to the top.Bake:Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is heated through.Serve:Allow to cool slightly before serving.
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