Mini Chicken Pot Pies

I don't like pot pies because I don't like the crust. I can't say that I LOVE these either to be perfectly honest, but I can eat them. Matt really enjoys them though! 

1 can Pillsbury biscuits (not the large ones)
1 cup cooked chicken, diced
1 can cream of chicken soup
2/3 cup shredded cheddar cheese
1 cup frozen mixed veggies
1 teaspoon dried parsley flakes
1 teaspoon onion powder
black pepper, to taste

Lightly grease a muffin pan. Place a biscuit in each cup. Press down and push up the sides.

In a medium bowl, combine remaining ingredients, mixing well.

Divide mixture evenly among biscuits.

 Bake at 400 degrees until golden brown, around 12 minutes. Enjoy!

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