Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Cook time: 35 min
Yield: 8 servings
Ingredients: 0.25 cups chicken broth; 1 cups mixed vegetables defrosted; peas, carrots, and green beans; 1 cups shredded cooked chicken; 10 ounces cream of chicken soup; 0.5 teaspoons salt; 1 teaspoons garlic powder; 0.5 teaspoons onion powder; 0.25 teaspoons black pepper; 1 package refrigerated biscuit dough separated

Delicious and easy-to-make mini chicken pot pies using just six ingredients, perfect for a family meal.

By @choosing_balance

Original recipe source

Cook time: 35 minutes

Servings: 8

Ingredients

0.25 cups chicken broth
1 cups mixed vegetables defrosted; peas, carrots, and green beans
1 cups shredded cooked chicken
10 ounces cream of chicken soup
0.5 teaspoons salt
1 teaspoons garlic powder
0.5 teaspoons onion powder
0.25 teaspoons black pepper
1 package refrigerated biscuit dough separated

Instructions

Preheat the oven to 375°F (190°C).
Combine the chicken broth, mixed vegetables, cooked chicken, spices, and cream of chicken soup in a medium pot. Bring to a simmer and let simmer for 10 minutes.
Separate each of the biscuits and place them into a greased muffin tin. Press the dough starting in the middle up the sides of each muffin compartment as high as possible.
Add approximately 2 tablespoons of the chicken filling into each biscuit-lined muffin compartment.
Bake at 375°F (190°C) for 20 to 25 minutes until the tops are golden brown and the filling is bubbly.
Remove from oven, let cool slightly, and enjoy!