Description
Delicious mini versions of chicken pot pie baked in muffin cups for a fun and easy meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 package refrigerated biscuit dough
Instructions
- Preheat oven to 375°F.
- In a bowl, mix shredded chicken, frozen mixed vegetables, and cream of chicken soup.
- Press biscuit dough into the bottom and sides of greased muffin cups.
- Spoon the chicken mixture into each cup.
- Bake for 20-25 minutes or until golden brown.
Notes
Great for parties or as a kid-friendly meal. Ensure chicken is fully cooked before using.
Nutrition
- Calories: 250
- Sugar: 2g
- Fat: 15g
- Carbohydrates: 20g
- Protein: 10g