I’m completely hooked on these, and they are perfect for on-the-go

Preparation: Warm up your oven to 350°F (175°C). Thoroughly grease your muffin tin for non-stick baking.

Chicken Preparation: Dice the chicken into bite-sized chunks. Over medium-high flame, cook them until they’re white throughout. You can season with spices like onion powder or merely some salt. Set the cooked chicken aside once done.

Mix it Up: In the chicken pan, mix the cream of chicken soup and frozen peas and carrots. Blend well and set aside.

Biscuit Base: Roll out the biscuits from the can and stretch them thin enough to snugly fit your muffin tin’s sections.

Assemble the Pies: Spoon the chicken-veggie mix into each biscuit base and snugly fit them into the muffin slots.

Bake: Transfer your tin into the oven and bake for about 30 minutes, or until you see a golden crust on the biscuits.

Serve and Enjoy: Plate them hot, and savor the flavors!

Extra Tip: Should you have extra chicken mixture, it can be frozen and stored for up to 2 months, ready for another round of pies or a different dish.

These pot pies are the epitome of simplicity and taste. Whether it’s a rushed dinner or a party treat, they won’t let you down. Do give them a shot, and let their flavors win you over!

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