Mini Chicken Pot Pies muffins 🥧
2 cans (8ct) jumbo biscuits
1 can cream of chicken with herbs
1 cup cooked chopped or shredded chicken
1 cup mixed thawed veggies (peas and carrots)
1 can diced new potatoes, drained
1-2 tablespoons sour cream
Pepper (to taste)
Preheat your oven to 375°F (190°C). Spray two muffin pans with oil.
Take each biscuit and press it down into the muffin cups, forming a cup shape with the edges raised.
In a separate bowl, mix cream of chicken with herbs, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper. Season according to your preference.
Spoon a few tablespoons of the mixture into each biscuit cup, filling them to the top.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is heated through.
Allow to cool slightly before serving.
Enjoy your delicious mini chicken pot pies!


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