Personal Chicken Pot Pies

With a biscuit crust and a creamy chicken and vegetable filling, these muffin-sized personal chicken pot pies topped with melted Cheddar cheese are fun for the whole family.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 193 Calories

Ingredients

• salt and ground black pepper to taste
• nonstick cooking spray
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1.5 cups frozen mixed vegetables, thawed
• 12 Biscuits, plain or buttermilk, refrigerated dough, higher fat
• 1.5 cups cubed cooked chicken
• 0.75 cup grated Cheddar cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick spray.

Step 2

Spray the counter lightly with nonstick spray. Flatten each unbaked biscuit into a 6- to 7-inch circle. Cover with plastic wrap and let rest.

Step 3

Combine chicken, mixed vegetables, and condensed soup in a bowl; mix well. Season with salt and pepper.

Step 4

Remove plastic wrap from dough and press each circle into the bottom and up the sides of each muffin cup. Divide chicken mixture evenly between the dough cups. Sprinkle grated Cheddar over the tops.

Step 5

Bake in the preheated oven until hot and bubbly, 15 to 18 minutes.