Ingredients
Scale
- 1 cup cooked, diced chicken
- 2 cups frozen mixed vegetables, thawed (I used a pack of frozen mixed veggies from Costco, which were bigger but I think the smaller mixed veggies would work better or just use your favorite fresh or frozen veggie)
- 1 can of condensed cream of chicken soup
- 1– 2 cans of Pillsbury Grands refrigerated biscuits (depending on how much you stuff each pot pie)
- 2 tsp Montreal Chicken Seasoning (you could also just use a combo of salt, pepper & onion powder to taste to add the flavor you want)
- Shredded cheese (to sprinkle on top)
Instructions
- Preheat oven to 375°F.
- Combine thawed vegetables, chicken, soup, Montreal Chicken Seasoning in a bowl and mix well.
- Roll out each biscuit into a 5 1/2 ” round shape.
- Grease a regular sized muffin tin.
- Put each biscuit round into a muffin cup and press it down and then up along the sides.
- Spoon some of the chicken mixture into each biscuit until full.
- Pleat and pinch the dough at the top to help hold the mixture in.
- Bake at 375 degrees for 15 minutes.
- Take out & sprinkle cheese over the mini pot pies
- Put back in oven for 5-7 more minutes until biscuits are golden brown.
- Cool for several minutes and then remove from pan and it’s ready to serve.
