Personal Chicken Pot Pies recipe

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Ingredients

nonstick cooking spray
12 biscuit (2-1/2\" dia)s
1 ½ cups cubed cooked chicken
1 ½ cups frozen mixed vegetables, thawed
1 (10.5 ounce) can condensed cream of chicken soup
¾ cup grated Cheddar cheese
salt and ground black pepper to taste

Nutrition Info

192.7 calories
carbohydrate: 17.6 g
cholesterol: 22.8 mg
fat: 9.3 g
fiber: 1 g
protein: 9.8 g
saturatedFat: 3.3 g
servingSize: -
sodium: 526.8 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

  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.

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

Recipe Yield

12 individual pot pies

Recipe Note

This is a delicious recipe for personal chicken pot pies and is fun for the the whole family to make and to eat!

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