Mini Chicken Pot Pies Muffins
Ingredients:
2 cans (8 count) jumbo biscuits
1 can cream of chicken with herbs
1 cup cooked chopped or shredded chicken
1 cup mixed thawed veggies (peas and carrots)
1 can diced new potatoes, drained
1-2 tablespoons sour cream
Pepper (to taste)
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Spray two muffin pans with oil.
Prepare Biscuit Cups:
Take each biscuit and press it down into the muffin cups, forming a cup shape with the edges raised.
Prepare Filling:
In a separate bowl, mix together the cream of chicken with herbs, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper.
Season according to your preference.
Fill the Biscuit Cups:
Spoon a few tablespoons of the mixture into each biscuit cup, filling them to the top.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is heated through.
Serve:
Allow to cool slightly before serving.
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