Personal Chicken Pot Pies
Description
This recipe for personal chicken pot pies features muffin-sized pies with a biscuit crust, creamy chicken and vegetable filling, and Cheddar topping.
Ingredients
•
nonstick cooking spray
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12 Biscuits, plain or buttermilk, refrigerated dough, higher fat
•
1 1/2 cups cubed cooked chicken
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1 1/2 cups frozen mixed vegetables, thawed
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1 (10 1/2 ounce) can condensed cream of chicken soup
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salt and ground black pepper to taste
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3/4 cup grated Cheddar cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.
2
Lightly coat a flat work surface with nonstick spray. Flatten each biscuit dough into a 6- to 7-inch circle on the prepared surface. Cover with plastic wrap; rest.
3
Combine chicken, mixed vegetables, and condensed soup in a bowl; mix well. Season with salt and black pepper.
4
Remove plastic wrap from biscuit dough; press each dough circle into bottom and up sides of the prepared muffin cups. Divide chicken mixture among dough cups; sprinkle grated Cheddar cheese over tops.
5
Bake in the preheated oven until hot and bubbly, 15 to 18 minutes.