I have to say, it was a first! We had a bad storm passing through while I was cooking these yummy chicken pot pies but I was still surprised when the power went out! These are so fun!

Author: Annie McDaniel

4 INGREDIENT MINI CHICKEN POT PIES

Ingredients

2 cups frozen mixed vegetables, thawed
1 (12.5 oz) can chicken breast, drained
1 (10.5 oz) can cream of chicken soup
1 (16.3 oz) tube Pillsbury Grands! refrigerated biscuits
Seasoning to taste (I used Y'all Brands Southern Secret)

Instructions

Preheat oven to 350°. Grease 8 wells of regular size muffin tin.
In a large bowl combine chicken, mixed vegetables and soup. Add seasoning to taste.
Open the tube of biscuits. Flatten out each biscuit into larger rounds.
Press the biscuits into the greased muffin tin. Press the dough at the bottom and sides as thin as possible, leaving the majority of the dough at the top so it will bake thoroughly.
Spoon a generous amount of the chicken mixture into each biscuit.
Bake for 20 to 22 minutes or until biscuits are golden brown.