Mini Chicken Pot Pies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 2 cups cooked chicken, diced (breast meat preferred)
• 1 (10 ounce) can cream of chicken soup or 1 (10 ounce) can cream of mushroom soup or 1 (10 ounce) can cream of celery soup
• 1 cup frozen mixed vegetables
• 1 cup shredded cheddar cheese
• 1/2 tablespoon dried thyme
• 1/2 tablespoon dried basil
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 2 (10 ounce) cans pillsbury refrigerated biscuits

Recipe

• 1 preheat your oven to 400f.in a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
• 2 lightly grease or spray with cooking spray a 12-cup muffin tin and place a pillsbury biscuit into each cup, pressing into the bottom and up the sides.
• 3 evenly spoon the pot pie mixture into each biscuit cup.
• 4 slide pan into the oven and bake for about 15 minutes or until golden and bubbly. check at the 12 minute mark to make sure they don't burn.
• 5 let rest for about 3 minutes before serving.