Mini Chicken Pot Pies
Mini chicken patties are a great way to use up leftover chicken or turkey, and making them so easy is really fun! Just squeeze some cookie dough into muffin cups, then fill them with a simple mixture of chicken and vegetables in a creamy sauce made with cream of chicken soup.
Cream of Chicken Soup turns chicken and veggies into a delicious pie filling in one step – so all you have to do is sprinkle some cheddar cheese on top and bake until golden brown.
It’s only 5 ingredients and 35 minutes to get the most delicious and delicious pot pies on the table.
The mini chicken pies are a Pillsbury fan favorite! With only four ingredients required – including Pillsbury™ Grands biscuits! Flaky Layers – Mini pot pies are a simple and delicious dinner option that you can easily customize to satisfy any picky at the table.
Single chicken dumplings are also a great meal for lunch or busy weekend nights
●1 cup cooked chicken breast, diced (any leftover chicken works)
●1 (10 1/2 ounce) can reduced-fat cream of chicken soup
●2/3 cup shredded low-fat cheddar cheese
●1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
●1 teaspoon dried parsley flakes
●1 teaspoon of minced onion
●1/4 teaspoon black pepper
●1/2 teaspoon salt
Preheat oven to 400 degrees.
Cook the chicken however you like, then cut into small pieces
Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
Evenly spoon chicken mixture into prepared biscuit cups.
Bake for 12 to 15 minutes or until golden brown.
Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.
➤That’s it, all you have to do is Enjoy !
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