Muffin Tin Pot Pies

Name: Muffin Tin Pot Pies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 can (12.5 oz.) chicken breast chunk white meat in water, drained; 1 cup frozen mixed vegetables; 1 can (10.5 oz.) cream of chicken soup; 1 can (7.5 oz.) can Buttermilk Biscuits

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Ready in less than a half an hour, these fun mini pot pies are loaded with chicken, veggies and plenty of family-friendly flavor.

Prep: 5 minutesCook: 20 minutesTotal: 25 minutesDifficulty: Easy

Ingredients

1 can (12.5 oz.) chicken breast chunk white meat in water, drained
1 cup frozen mixed vegetables
1 can (10.5 oz.) cream of chicken soup
1 can (7.5 oz.) can Buttermilk Biscuits

Directions

Step 1
Preheat oven to 375°F. Prepare muffin tin with nonstick cooking spray.
Step 2
In medium bowl, combine chicken, vegetables and soup.
Step 3
In 10 muffin wells, arrange biscuits. Press dough up sides of each muffin cup.
Step 4
Into each cup, spoon about 2 tablespoons chicken mixture.
Step 5
Bake 20 to 25 minutes, until golden brown and bubbly.
Step 6
Refrigerate leftovers.