Chicken Pot Pies (Printable Version)

Creamy chicken, carrots, and peas baked inside flaky biscuit cups. These mini pot pies are cozy and just the right size.

# Ingredients:

→ Main Ingredients

01 - 1 can (10.5 oz) cream of chicken soup
02 - ½ lb boneless chicken breast, diced up
03 - 2 cans of refrigerated 8-count biscuits
04 - 1 cup frozen peas and carrots mix

→ Seasonings

05 - ¼ tsp salt
06 - ½ tsp onion powder
07 - ½ tsp garlic powder

→ Other

08 - Non-stick cooking spray

# Steps:

01 - Warm up the oven to 350°F and coat your muffin pan lightly with spray.
02 - In a skillet, cook the diced chicken with garlic and onion powders plus salt until it's no longer pink.
03 - Combine the veggies, cream of chicken soup, and chicken in one bowl until blended.
04 - Press each flattened biscuit across the muffin cups, then spoon in the filling.
05 - Put it in the oven and cook for 30-35 minutes until the biscuits turn golden on top.

# Notes:

01 - You can freeze these little pies after baking—perfect for easy meals later.
02 - Feel free to switch in other veggies like green beans or corn if you'd like.