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Pot Pies-Mini Chicken Pot Pies Recipe

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This recipe for Pot Pies-Mini Chicken Pot Pies is from Marie Elena & Jim's 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:  
¾ cup chopped leftover chicken or 1 small fresh chicken breast, fully cooked
1 can cream of chicken soup
1 cup mixed frozen vegetables carrots, corn and green beans, defrosted
1 package refrigerated biscuit dough
Directions:
Directions:
Preheat the oven to 375º.
Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
Separate each of the biscuits and place them into the compartments of a greased muffin tin.
Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
Add the filling to each of the compartments (approx 2 Tbsp each).
Bake at 375º for 20-25 min until golden brown and bubbly.
Personal Notes:
Personal Notes:
You can substitute the refrigerated biscuit dough for refrigerated crescent roll dough if you prefer. Just cut out circles or squares of the dough to put in the muffin tin. Biscuit dough gives it a salty and firm texture. Crescent roll dough will give it a sweeter and softer texture.

 

 

 

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