Mini Chicken Pot Pie


Recipe Adapted From: Pillsbury
Posted:     File Under: Main Course
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Chicken pot pie, 5 ingredients, ready in less than an hour. That's my kind of dinner. I'm always looking for a new recipe and I love any recipe that can use common ingredients and be ready in less than an hour.

I've always thought pot pies were okay. I'm more of a bread kinda girl, so the crust is all me. That's exactly what I love about the mini chicken pot pies. Lots of delicious, flaky biscuit crust with every bite.

Plan for two mini pot pies for each person. Maybe more because they are just that good! Make sure you bake until golden brown otherwise the biscuit dough may be not thoroughly cooked.


Serves   : 4
Prep   : 20 Minutes
Bake   : 30 Minutes
Preheat Oven   : 350 Degrees


Ingredients
1 can   Biscuits
1 bag   Frozen mixed vegetables
1 can   Cream of chicken soup
3   Boneless chicken breasts, boiled and diced
4 oz   Velveeta cheese, cubed


Preparation
1.
Spray muffin pan with non-stick cooking spray.
2.
Take biscuits and roll with a rolling pin until about 5-6 inches in diameter.
   
3.
Mix vegetables, chicken broth, chicken and Velveeta.
   
4.
Place biscuit in muffin pan.
5.
Spoon mixture into biscuit. Fold biscuit over blanket.
     
6.
Bake for 30 minutes, until golden brown.
 

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