WONDERFUL ROASTED SQUASH1 lb. fresh butternut squashOlive oilKosher salt/black pepperFew sprigs of thymeFew bay leaves1-2…
Petite Chicken Pot Pies
| Petite Chicken Pot Pies | Print |
Recipe By: Alice Morrow
Petite Chicken Pot Pies
Ingredients
- 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
Instructions
- Heat oven 350.
- Spray 10 (2 ½”) muffin pan cups with PAM.
- Stir the chicken, soup and veggies in bowl. Season to taste.
- Sprinkle flour on work surface. Roll or pat biscuits to flatten slightly.
- Press biscuits into the bottoms and up sides of muffin pan cups.
- Spoon about ⅓ c. of chicken mixture into each biscuit cup. Lightly press mixture down to make level.
- Top each with 2 t. of cheese.
- Bake 15 minutes or until biscuits are golden brown and cheese melted.
- Let cool in pan on wire rack for 5 minutes.
- Sprinkle with paprika.
Notes
*****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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