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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mini Chicken Pot Pies Recipe

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This recipe for Mini Chicken Pot Pies is from Our Family Cookbook, 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:  
3 Large Boneless Skinless Chicken Breasts, baked and shredded

1 Can Cream of Broccoli, Chicken or Mushroom (your preference)

8 oz Cream Cheese

1 Can Carrots

1 Can Sweet Peas

4 (8 count) Cans of Jumbo Flaky Biscuits (Grand's)

Shredded Cheese
Directions:
Directions:
Divide each flaky biscuit in half and roll both halves with rolling pin. Place one half into muffin cup and press into bottom and up the sides. When all 32 cups have the bottom layer, bake in 350-degree oven for only 4-5 minutes and remove.

While baking, mix all other ingredients together in a mixer until well blended.

Scoop mixture into cups with an ice cream scoop.

Take other 32 flattened 1/2 biscuits and poke holes in each with a fork.

Lay biscuit over cup and press sides together with lower half to seal well.

Bake for 10-15 minutes until heated thoroughly and golden brown on top.
Number Of Servings:
Number Of Servings:
16-32

 

 

 

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