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Jun 9, 2013

Cheesy Chicken Pot Pies

Cheesy Chicken Pot Pie Cups

I'm not very good at making real chicken pot pie, mostly because it is so labor intensive.
You have to make the crust, then slice and dice veggies, so when I saw this recipe, I knew I HAD to try it. 

The only thing I would say is to be careful to let them fully cook and set.
I took mine out a little too soon and they were jellyish inside.

You will need:
1 can of  biscuits (10 count)
- 1 cup cooked chicken breast or rotisserie, diced
- 1 (10 1/2 ounce) can cream of chicken soup
- 2/3 cup shredded cheddar cheese
- 1 cup of frozen mixed veggies
- 1 teaspoon dried parsley flakes
- 1 teaspoon of onion powder
- 1/4 teaspoon black pepper

To Make:

1.                Preheat oven to 400 degrees.

2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.

4. Evenly spoon chicken mixture into prepared biscuit cups.

5. Bake for 12 to 15 minutes or until golden brown.

6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.


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