Personal Chicken Pot Pies

This recipe for personal chicken pot pies features muffin-sized pies with a biscuit crust, creamy chicken and vegetable filling, and Cheddar topping.

• 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

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

Step 2

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

Step 3

Lightly coat a flat work surface with nonstick spray. Flatten each biscuit dough into a 6- to 7-inch circle on the prepared surface. Cover with plastic wrap; rest.

Step 4

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

Step 5

Remove plastic wrap from biscuit dough; press each dough circle into bottom and up sides of the prepared muffin cups. Divide chicken mixture among dough cups; sprinkle grated Cheddar cheese over tops.