Mini Chicken Pot Pies
Equipment Needed
- Mixing bowl
- Strainer
- Muffin tin
- Cooking spray
- Cutting board
- Oven
Ingredients
- 1 package of Grands biscuits
- 12-ounce bag of mixed vegetables, thawed
- 1-2 cups of cooked chicken (canned or freshly prepared)
- 1 can of cream of chicken soup
- Seasoning of choice (e.g., Southern Secret seasoning)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Vegetables: Thaw the mixed vegetables by running hot water over them in a strainer until they are completely thawed.
- Mix the Filling: In a mixing bowl, combine the thawed mixed vegetables, cooked chicken, and cream of chicken soup. Add your preferred seasonings to taste.
- Prepare the Biscuit Crusts: Spray the muffin tin with cooking spray. Flatten each biscuit into a disc, ensuring the center is thinner than the edges. Place each flattened biscuit into the wells of the muffin tin.
- Fill and Bake: Spoon the prepared filling into each biscuit crust. If there are any empty wells in your muffin tin, fill them with a bit of water to ensure even baking. Bake in the preheated oven for 20-30 minutes until the biscuit crusts are golden brown.
- Check and Serve: Remove the mini pot pies from the oven and let them cool for a few minutes before serving. Enjoy your delicious homemade mini chicken pot pies!
