Personal Chicken Pot Pies
Course: Main dishesCuisine: EuropeanPrep Time
25 mins
Cook Time
15
minutesTotal Time
40
minutesServings
12
Ingredients
— nonstick cooking spray
12 — biscuits, plain or buttermilk, refrigerated dough, higher fat
1 ½ cups — cubed cooked chicken
1 ½ cups — frozen mixed vegetables, thawed
1 (10.5 ounce) can — condensed cream of chicken soup
— salt and ground black pepper to taste
¾ cup — grated Cheddar cheese
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick spray.
- Spray the counter lightly with nonstick spray. Flatten each unbaked biscuit into a 6- to 7-inch circle. Cover with plastic wrap and let rest.
- Combine chicken, mixed vegetables, and condensed soup in a bowl; mix well. Season with salt and pepper.
- Remove plastic wrap from dough and press each circle into the bottom and up the sides of each muffin cup. Divide chicken mixture evenly between the dough cups. Sprinkle grated Cheddar over the tops.
- Bake in the preheated oven until hot and bubbly, 15 to 18 minutes.
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