Ingredients:
- Leftover cooked Chicken - at least 1 cup chopped/shredded
- 1 can cream of chicken soup
- 1 cup mixed veggies (frozen)
- 1 package refrigerated biscuit dough (enough for 15 biscuits)
Directions:
- (can be done ahead) Combine chicken, soup and veggies in a medium bowl. Note: make sure to thaw/defrost your veggies beforehand.
- I added in S&P and some garlic powder...season as your preferences desire!
- heat the oven to 375 - I used my convection oven and converted the recipe/time as Ava was hungry!
- Take each biscuit and thin out, and put in muffin tins...so the biscuit covers the bottom and up the sides. Then add the filling to each cup.
- If you want a pie top, I suggest cutting 5 biscuits in half so they are thinner, and then place on top of cups & seal as much as possible. I used a full biscuit on top of each which was a bit too much!
- Bake for about 25 minutes, until you have the golden crust you like. Makes 10 mini pot pies.