Muffin Tin Chicken Pot Pie (Print Format)
Golden biscuit crusts cradle creamy chicken and veggies, baked in muffin tins for easy, savory portions.
# Ingredients:
01 -
Cooking spray
02 -
1 cup rotisserie chicken, shredded
03 -
10 oz frozen vegetable medley, thawed
04 -
2 cans Pillsbury biscuits
05 -
10.5 oz can Campbells cream of chicken soup
06 -
Salt and pepper
07 -
1 teaspoon dried rosemary
08 -
1 teaspoon dried thyme
09 -
1 teaspoon garlic powder
# Steps:
01 -
In a large bowl, combine the shredded chicken, chicken soup, vegetables, salt, pepper, garlic powder, thyme, and rosemary. Stir everything until evenly combined.
02 -
Spray a muffin tin with cooking spray and place a biscuit inside each one. Using your fingers, mold the dough into little cups.
03 -
Evenly divide the pot pie filling into each of the biscuit cups.
04 -
Bake at 350°F (175°C) for about 10-15 minutes or until the dough is golden brown. Let them cool slightly before removing them with your fingers or a butter knife and enjoy.