Muffin Tin Chicken Pot Pie (Print Version)
# Ingredients:
01 -
Cooking spray
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1 cup shredded rotisserie chicken
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1 package (10 oz) frozen vegetable medley, thawed
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2 cans Pillsbury biscuits
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1 can (10.5 oz) cream of chicken soup
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Salt and pepper to taste
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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1 teaspoon garlic powder
# Instructions:
01 -
Grab a large bowl and mix together the chicken, cream of chicken soup, thawed vegetables, salt, pepper, garlic powder, thyme, and rosemary. Stir until everything is well combined.
02 -
Spray your muffin pan generously with cooking spray. Place one biscuit in each cup and use your fingers to press and shape it into a little cup that goes up the sides.
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Spoon the chicken pot pie filling evenly into each biscuit cup. Pop them in a 350 degree oven and bake for 10 to 15 minutes until the biscuits turn golden brown.
04 -
Let them cool for a few minutes, then gently remove them from the pan using your fingers or a butter knife. Serve warm and enjoy!
# Notes:
01 -
These are perfect for meal prep and freeze really well
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Kids love these individual portions
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You can use any frozen vegetable mix you prefer
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Great for parties or potlucks