Jan 18, 2014

Chicken Pot Pie Biscuits

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Cook's Note: I saw this recipe and thought ... could that be any easier? My whole family loves pot pie - so I knew this was a winner. This was a hit for the whole family but especially for kids! This took about 15 minutes or less to prepare (assuming you already have pre-cooked chicken on hand). I can't say enough good things about this recipe - make it and you will love it just like we did!


1 bag of frozen mixed vegetables
1 cup of diced/cooked chicken breasts
1 can Cream of Chicken Soup
1 Can of Biscuits


 Pre-heat oven to 375 degrees. Mix together all ingredients (except for biscuits) in a large bowl.
You will need a muffin pan for this recipe. Coat the pan with non-stick cooking spray and take each biscuit, flatten out with your hand and press each biscuit into muffin cups (think like you are making a mini pie and you will get then hang of it!) Once the biscuits are in each muffin cup,  fill each biscuit with the chicken/veggie mix.
Bake for 20-25 minutes or until golden brown. Cool slightly then remove from pan.

This "Pinspiration" comes from Pillsbury

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