I LOVE Biscuits.
Just had to get that out there :)
These mini pot pies are super tasty.
They are extremely easy to make and the biscuit crust holds everything together, which makes them great for transporting for lunches or to a neighbor/friend's house for dinner.
Once you cut into it, the creamy filling oozes out and the biscuit crust melts in your mouth. I don't remember pot pies ever having cheese in them, but it was a great touch.
Serve with a side of mashed potatoes or steamed broccoli and you are good to go.
Mini Biscuit Chicken Pot Pies(Printable Recipe) or (Printable with Picture)
1 tube refrigerated biscuits (with 8-10 biscuits)
1 c. cooked chicken, shredded or diced
1 (10 3/4 oz.) can cream of chicken soup
1 c. frozen vegetable mix, thawed
(peas, corn and carrots)
salt and pepper, to taste
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 c. Cheddar cheese, grated
Spray 8 to 10 muffin cups with cooking spray. Place a biscuit in each cup and press down and up the sides to form a cup. In a medium bowl, combine the chicken, cream of chicken soup, thawed vegetables, salt, pepper, garlic powder, onion powder and Cheddar cheese; mix well. Divide filling between biscuit cups. Bake at 350 degrees for 10-15 minutes, until biscuits are golden. Makes 4-5 servings, 2 pot pies each.
Jenn's Notes: I used jumbo flakey biscuits and leftover rotisserie chicken. If the filling is too thick for your liking, you can add a few Tablespoons of milk.
Idea from: Gooseberry Patch's Rush-Hour Recipes, submitted by Amy Hunt