Mini Chicken Pot Pies
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Yields
12
Directions
- Preheat oven to 375 °
- In a large bowl, whisk together cream of chicken soup, milk, garlic powder, onion powder, dry parsley flake, Italian seasoning, and black pepper.
- Fold chicken and frozen mixed vegetables into soup mixture.
- Grease muffins pan. Open the biscuit cans and separate biscuits. Flatten each biscuit in palms of hands. Press 1 biscuit into each muffin cup, pressing biscuit dough into bottom and up sides. Note: There will be 4 leftover biscuits.
- Make sure biscuit dough is firmly pressed into bottom and up sides of muffin tin before filling. Spoon chicken mixture into each biscuit cup.
- Bake for 20 minutes or until biscuit is golden brown and filling is bubbling.
- Let mini pot pies sit in muffin pan for 5 minutes before serving
Ingredients
- 1 1/2 cups Chicken Breasts; cooked, 1/2 inch cubes or shredded
- 1 (10.5 oz.) can Kaskey’s Cream of Chicken Condensed Soup
- 1/2 cup Coburn Farms Milk
- 1 tsp Marcum Garlic Powder
- 1 tsp Marcum Onion Powder
- 1 tsp Marcum Parsley Flakes
- 1 tsp Marcum Italian Seasoning
- 1/4 tsp Marcum Ground Black Pepper
- 1 cup Fairhill Farms Frozen Mixed Vegetables
- 2 (16 oz.) cans Grissom’s Jumbo Buttermilk Biscuits