Ingredients:
For the Filling:
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheddar cheese (optional but tasty!)
Salt & pepper to taste
1/2 tsp garlic powder (optional)
For the Crust:
1 can refrigerated biscuit dough (like Pillsbury Grands, 8-count)
or use puff pastry or pie crust cut to size
Directions:
1. Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray or oil.
2. Prepare the filling:
In a bowl, mix together the chicken, frozen vegetables, cream of chicken soup, cheese, and seasonings. Stir until combined.
3. Form the crusts:
Take each biscuit and flatten it into a 4-inch circle. Press each one into a muffin cup to form a mini pie crust.
4. Fill the pies:
Spoon the chicken filling evenly into each crust.
5. Bake for 15–20 minutes, or until the crust is golden brown and cooked through.
6. Cool slightly before removing from the muffin tin. Serve warm!
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