Mini Chicken Pot Pies (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 cans refrigerated biscuits (8-count each)
02 - ½ lb boneless chicken breast, diced
03 - 1 cup frozen peas & carrots
04 - 1 can (10.5 oz) cream of chicken soup

→ Seasonings

05 - ½ tsp garlic powder
06 - ½ tsp onion powder
07 - ¼ tsp salt

→ Other

08 - Cooking spray

# Instructions:

01 - Preheat oven to 350°F. Spray muffin tin with cooking spray.
02 - Sauté diced chicken with garlic powder, onion powder, and salt until no longer pink.
03 - Stir in frozen peas and carrots and cream of chicken soup until well combined.
04 - Flatten each biscuit and press into muffin cups, then fill each cup with the chicken mixture.
05 - Bake for 30-35 minutes until the biscuit crusts are golden brown.

# Notes:

01 - These mini pot pies can be frozen after baking for quick meals later.
02 - You can add other vegetables like corn or green beans if desired.

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