Easy Mini Chicken Pot Pies

Need dinner in 30 minutes or less with little clean up?! Then this is the perfect dish for you. My mom made these for us a few months back and I loved how easy they were. You can come up so many different variations by just swapping out an ingredient here and there,the possibilities are endless!

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!