What you'll need:
Cooked chicken (1-2 cups)
Cream of chicken soup (1 can)
Frozen mixed vegetables (1-2 cups)
Grand biscuits (1 can)
Preheat your oven to 375. Now begin cooking your chicken and vegetables. I used frozen, precooked chicken strips and frozen vegetables and simply microwave them per the instructions. Once cooked, combine the chicken, vegetables and cream of chicken soup in a bowl and stir.
Set your mixture aside and take your biscuits and flatten them out to about 5 1/2 inches in diameter (be sure not to make them too thin). Then place them in your greased muffin pan so that about 3/4 of an inch hangs out on all sides. Once the biscuits are in place, simply fill 2/3 of the way with your mixture and fold over the remainder dough on top. Bake for 20 minutes at 375 degrees.
Not only are these great for a quick dinner that everyone will love (even your kids!), but I find them perfect for lunch on the go; just grab one and reheat in the microwave!
This recipe for Easy Mini Chicken Pot Pies looks delicious and perfect for busy weeknights when you want something quick and easy to make, my last weekend was very busy in finding care certificate standard 1 answers. I love that you can swap out different ingredients to create your own variations, which makes this dish versatile and perfect for satisfying everyone's tastes. I appreciate how the recipe calls for simple ingredients that are easy to find in most grocery stores. And the fact that the clean-up is minimal is a huge bonus! I also like that the recipe uses biscuits to make the crusts, which makes it even easier and quicker to prepare.
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ReplyDeleteThese mini chicken pot pies are a game-changer! They're not only incredibly delicious but also convenient. A perfect comfort food that's quick and easy to make. My family loves them! 🥧🍗😋