Last week my sister shared a delicious Chicken Pot Pie recipe with me that she had prepared for her family. It is just too good not to share!
INGREDIENTS:
2 Cups Frozen Mixed Vegetables–thawed
1 Cup Diced Cooked Chicken
1 Can Condensed Cream of Chicken Soup (10 3/4oz can)
1 Can Pillsbury Grands Biscuits
DIRECTIONS:
Heat oven to 375° F. Combine vegetables, chicken and soup in a medium bowl and mix well.
Press each biscuit into 5 1/2-inch round. Place each of the rounds into greased regular-sized muffin cups (be sure to grease them). Press firmly in bottom and up the sides forming 3/4 inch rim. Spoon a generous 1/3 cup chicken mixture into each biscuit bowl. Pull the edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375° F for 20-22 minutes or until biscuits are golden brown. Cool for 1 minute and remove from pan.
Enjoy!
They were so yummy!! My husband is very picky so I made his without vegetables. My son loved these!! Perfect for a toddler to pick up & eat. When I make them again I think I may add some cheese on the top. 🙂
I love that we can use a muffin tin for this recipe! It looks so delicious and fun also.
My 3 year old son helped me make them. He had so much fun & loved them!!
I can’t believe how easy there are! I bet they freeze well too!
I love these are mini pot pies. Perfect for fall!
These look delicious! Making my shopping list now!
Yum!
Looking forward to trying this!
I’m always looking for pot pie recipes because I LOVE pot pies and you can never have enough recipes. The easier the better and these looks easy and delicious. I love that you use Pillsbury biscuits .. Mmmmm… my mouth is watering thinking about these! Can’t wait to make them!!! Thank you for sharing this… I will definitely be making them!!!
What a cool idea! We love chicken pot pie so much, but I don’t make it often as it is so messy and time consuming. This is perfect, so easy and sure looks good!