Mini chicken pot pie
These little pies made with chicken pot are incredibly simple. They just have four components, really! Additionally, they only take around 30 minutes to prepare from start to finish. This is a quick and easy weeknight dinner when served with a small side salad! Do you recall your childhood fantasies about what it would be like to be a parent? I was certain that I would make gourmet meals every single night and that I would sew all of my kids’ outfits (ha!). (Oh dreams..) However, an amusing incident occurred. After I had my three children, I came to the realization that parenting is far more difficult than I had imagined. After everyone returns from their homes,
When you’re in the need for comfort food, these make a really tasty and entertaining dinner idea!
TIME FOR PREP: Ten minutes
COOK TIME: twenty minutes
COMPLETION TIME: thirty minutes
Components
- One small, fully cooked fresh chicken breast OR 3/4 cup chopped leftover chicken
- One can of cream of chicken soup
- One cup of frozen mixed vegetables Roasted peas, carrots, corn, and green beans
- One container of chilled biscuit dough
Guidelines
- Turn the oven on to 375 degrees.
- In a medium bowl, combine the chicken, mixed veggies, and cream of chicken soup; stir thoroughly.
- Divide the biscuits into individual portions and transfer them to the well-greased muffin tins.
- Apply pressure on the dough with your fingertips, beginning in the center and working your way up the sides of
- Fill each chamber with the filling (about 2 Tablespoons each). Bake for 20 to 25 minutes at 375°F, or until bubbling and golden brown.
Notes:
- If you would rather, you can use the chilled crescent roll dough instead of the chilled biscuit dough.
- Simply cut dough into pieces or circles to fit inside the muffin tin. Its texture is solid and seasoned with biscuit dough.
- Its texture will be softer and sweeter using crescent roll dough.