Delectable Mini Chicken Pot Pies: A Comforting Delight
Indulge in the savory delight of easy-to-make mini chicken pot pies, perfect for satisfying those comforting cravings.
Ingredients:
- 2 cans of refrigerated biscuits (8 count each can)
- 1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)
- 1 bag of frozen peas and carrots
- 1 can of cream of chicken soup
- Cooking spray for the pan
Instructions:
- Preheat the oven to 350 degrees F and generously coat a muffin tin with cooking spray.
- Begin by dicing the chicken breast into small, bite-sized pieces. Cook them over medium-high heat until they are no longer pink. Enhance the flavor with spices of your choice; I recommend garlic powder, onion powder, and a pinch of salt. Once cooked, set aside.
- Incorporate the frozen peas, carrots, and cream of chicken soup into the pan with the cooked chicken. Mix well and set aside.
- Open the refrigerated biscuits and gently flatten them to ensure they are thin enough to fit into the muffin tin cups. Fill each biscuit with the chicken and vegetable mixture.
- Bake the mini pot pies at 350 degrees for approximately 30-35 minutes, or until the biscuits turn a delectable golden brown.
- If you opt to use only one can of biscuits, maintain the same proportions for the chicken mixture. Any unused portion can be frozen for up to 2 months, providing a convenient option for a future meal.
Savor the delightful taste and comforting warmth of these mini chicken pot pies. Enjoy every flavorful bite!