Enjoy these miniature pot pies as an easy to make snack!
- - 2 cups of cooked chicken breasts diced
- - 1 can cream of chicken soup
- - 1 cup frozen mixed veggies
- - 1 cup shredded cheddar cheese
- - ½ tsp of dried thyme
- - ½ tsp of dried basil
- - ¼ tsp onion powder
- - ¼ tsp garlic salt
- - 2 (10oz) cans Pillsbury biscuits
Let’s get cooking!
Preheat your oven to 400.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
Evenly spoon the pot pie mixture into each biscuit cup (A heaping tablespoon was good for mine). Slide into the oven and bake for about 15 minutes.
Check at the 12 minute mark (I let mine go to 15 for a crunchier outside, yum).
Let rest for about 3 minutes and dig in!