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
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.
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
