Description
Delightful bite-sized chicken pot pie filled with creamy chicken and vegetables in flaky biscuit cups.
Ingredients
Scale
- Refrigerated biscuit dough
- Shredded chicken
- Mixed vegetables
- 1 can cream of chicken soup
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt, to taste
- Pepper, to taste
- Butter, for greasing
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with butter.
- In a medium-sized bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Roll out the biscuit dough and cut it into circles for the muffin tin cups. Place the circles into the greased tins and press down.
- Fill each biscuit cup with the chicken mixture and bake for 15-20 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg