Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes. When you make this Mini chicken pot pies you’ll feel like you’ve died and gone to heaven.
Mini Chicken Pot Pies are a fun and easy recipe for your kids and family any night of the week. With the perfect combination of biscuits, chicken, vegetables, and cheese, this is sure to be a new family favorite.
This muffin tin recipe is perfect for busy weeknights, weekends when you have friends over, or anytime you want a creamy delicious family friendly chicken recipe for dinner.
You’ll be surprised to see that this recipe uses only simple and easy ingredients. A rotisserie chicken in this recipe is such a time saver.
Dinner will be on the table in less than 30 minutes, start to finish!To Make this Recipe You’ Will Need the following ingredients:
°8 pieces of biscuits
°1 cup cooked chicken breast, diced (any good leftover chicken)
°1 can (10 1/2 ounces) low-fat chicken soup
°2/3 cup low-fat shredded cheddar cheese
°1 1/2 c. thawed frozen vegetables (I used 1 c corn, peas and carrots and 1/2 cup broccoli)
°1 teaspoon dried parsley flakes
°1 teaspoon minced onion
°1/4 teaspoon black pepper
°1/2 teaspoon salt
* Preheat the oven to 400 degrees and cook the chicken the way you want it, then cut it into small pieces
Separate the biscuits and place each biscuit in a lightly oiled 12-hole muffin cup, pressing the dough to the sides to the edge of the cup.
In a medium bowl, combine chicken, chicken and vegetable soup, cheddar cheese, parsley flakes, and black pepper. Mix well until combined.
Spoon the chicken mixture into the biscuit cups prepared with the spoon.
Bake for 12 to 15 minutes or until golden brown.
Take it out of the oven. Place the muffin pan on a wire rack and let it rest for 2-3 minutes.