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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mini chicken pot pies Recipe

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This recipe for Mini chicken pot pies is from Girl Scout Troop 12912 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups cubed cooked chicken
1 can of Campbell's condensed chicken soup
8 ounces frozen mixed vegetables
1 package refrigerated biscuit dough
1/2 cup shredded cheddar cheese
Directions:
Directions:
1.heat oven to 350F. Spray 10 muffin pan cups with vegetable cooking spray. Stir the chicken, soup and vegetables together in a medium bowl

2.Roll or pat the biscuit to flatten slightly. Press the biscuit into the bottoms and up the sides of the muffin pan cups . Spoon about 1/3 cup of the chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it is levelled. Top each with about 2 teaspoons for cheese

3. Bake for 15 minutes until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan or on a wire rack for 5 minutes
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Note from Molly - as a Junior Girl Scout on November 16, 2014:
"I made these today for the Simple Meals Patch." Attached are pictures of Molly making these :-)

 

 

 

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