Recipe: Mini Chicken Pot Pies
"This recipe is one of our newest favorites. As a new mom, I love finding meals that allow me to spend more time with my family but also provide something tasty for all that sit at our table."
Brittany Mendoza, Jefferson
1 12 oz. bag of frozen vegetable medley
2 cups chicken, cooked
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. black ground pepper
2 16.3 oz. cans of biscuits
1 10.5 oz. can of cream of chicken soup
1 cup of cheddar cheese, shredded
Choice of oil to coat the muffin tin
Preheat oven to 400 degrees. Combine vegetables, chicken, onion powder, garlic powder, cream of chicken, cheese and ground pepper in a large bowl. Coat the muffin tin and mold one biscuit into each cup, forming a small bowl. Fill biscuit bowls with the chicken mixture. Place in the oven for 12-15 minutes.