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Mini Chicken Pot Pies

Mini Chicken Pot Pies

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yields: 12

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 Pickwell Farms Frozen Mixed Vegetables
  • 2 (16 oz.) cans Grissom’s Jumbo Buttermilk Biscuits
Directions:
  1. Preheat oven to 375 °
  2. In a large bowl, whisk together cream of chicken soup, milk, garlic powder, onion powder, dry parsley flake, Italian seasoning, and black pepper.
  3. Fold chicken and frozen mixed vegetables into soup mixture.
  4. 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.
  5. Make sure biscuit dough is firmly pressed into bottom and up sides of muffin tin before filling. Spoon chicken mixture into each biscuit cup.
  6. Bake for 20 minutes or until biscuit is golden brown and filling is bubbling.
  7. Let mini pot pies sit in muffin pan for 5 minutes before serving