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Mini Chicken Pot Pies




Source of Recipe


TOH - Kathy (onesassy)


List of Ingredients




1 (7.5 oz.) tube refrigerated biscuits
1 cup cooked chicken, diced (I used 2 cups)
1 (10.75 oz.) can Cream of Chicken Soup
2/3 cup cheddar cheese, shredded
1/2 cup frozen peas & carrots (optional)
Lawry's Seasoned Salt & cracked black pepper (this is what I seasoned the chicken with while cooking)



Recipe



Preheat oven to 350F degrees.

Spray 10 muffin cups with nonstick vegetable spray. Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides.

In a bowl, combine remaining ingredients; stir until well blended. (I cooked it all together for 15 minutes)

Spoon chicken mixture into biscuit cups, filling about 3/4 full.

Bake for about 15 minutes (until bubbly and biscuits are golden).

Makes 4 to 5 servings (2 pot pies each).