Petite Chicken Pot Pies

Petite Chicken Pot Pies

Petite Chicken Pot Pies
Petite Chicken Pot Pies
Recipe By:

  • PAM
  • 2 c. cubed deli or cooked chicken
  • 1 (10 ¾-oz.) can condensed cream of chicken soup
  • 8 oz. package of frozen mixed veggies, thawed
  • Salt, red/black pepper
  • Flour
  • 1 (12-oz.) package of refrigerated biscuits (10 biscuits)
  • ½ c. shredded cheddar or favorite cheese

  1. Heat oven 350.
  2. Spray 10 (2 ½”) muffin pan cups with PAM.
  3. Stir the chicken, soup and veggies in bowl. Season to taste.
  4. Sprinkle flour on work surface. Roll or pat biscuits to flatten slightly.
  5. Press biscuits into the bottoms and up sides of muffin pan cups.
  6. Spoon about ⅓ c. of chicken mixture into each biscuit cup. Lightly press mixture down to make level.
  7. Top each with 2 t. of cheese.
  8. Bake 15 minutes or until biscuits are golden brown and cheese melted.
  9. Let cool in pan on wire rack for 5 minutes.
  10. Sprinkle with paprika.

*****Serve as appetizer at brunch or serve with salad for a meal. You can sub the chicken, veggies and cheese for other items you might like better.


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