Mini Chicken Pot Pies Muffins Savory Biscuit-Cup Chicken Pot Pies
Ingredients:
- 2 cans (8 count each) jumbo biscuits
- 1 can of cream of chicken soup with herbs
- 1 cup of cooked chopped or shredded chicken
- 1 cup of mixed thawed veggies (peas and carrots)
- 1 can of diced new potatoes, drained
- 1-2 tablespoons of sour cream
- Pepper (to taste)
Instructions:
- Preheat your oven to 375°F (190°C). Grease two muffin pans with oil.
- Take each biscuit and press it down into the muffin cups, shaping them into cups with raised edges.
- In a separate bowl, mix together the cream of chicken soup with herbs, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper. Season it according to your taste.
- Spoon a few tablespoons of the mixture into each biscuit cup, filling them up to the brim.
- Bake in the preheated oven for 20-25 minutes, or until the biscuits turn golden brown and the filling is heated through.
- Let them cool down a bit before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Calories: 320 kcal per muffin | Servings: 16 muffins