These little chicken pot pies are made with a biscuit crust and an easy filling. They come together quickly and make a fun, delicious dinner or party appetizer.
cooked chicken, cream of chicken soup, chicken broth, mixed vegetables, pepper, cheddar cheese, refrigerated biscuits, cooking spray or oil
1
Add the chicken, cream of chicken, broth, vegetables, and black pepper to a saucepan. Cook uncovered for 15 minutes.
2
Take the pan off the heat, add the cheese, stir until it melts. Let the filling cool a bit. In the meantime, preheat the oven to 350°F. Prepare the muffin tins.
3
Oil the muffin pans lightly. Place a biscuit in the muffin pan and press gently to mold on the bottom and on the sides. Repeat with the rest of the biscuits.
4
Use a fork to prick the biscuits a few times on the bottoms and sides. Fill the biscuit cups with 1-2 heaping tablespoons of the chicken mixture.
5
Bake 25-30 minutes until the biscuits are golden. Use a silicone or plastic spatula to separate the biscuits if they are touching.