These little chicken pot pie are absurdly easy. They’ve only got four ingredients seriously! And in approximately 30 minutes you can make them from beginning to end. Serve a little side salad and make a weekday dinner quick and simple!
They have the feeling that I’m comfortable with eating. Somehow, when it’s baked, the mix of chice, veggies and cookies smells sooooooo wonderful! And what a lovely, bubble-filled, golden brown crust? Mmmmm, if they’re fresh out of the oven, so wonderful!
Mini Chicken Pot Pies
Ingredients
- 2 cans flakey layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken or prepare fresh chicken (2 cups)
- 1 bag frozen mixed vegetables
Instructions
- Mix soup, veggies and chicken in a bowl, season to taste.
- Flatten biscuits out and press each one into a spot in a muffin pan, fill each biscuit with soup/chicken/veggie mix
- Bake at 400 Fahrenheit for 20 minutes.
