Easy 4-Ingredient Mini Pot Pies (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 (16.3oz) tube Pillsbury Grands! refrigerated biscuits

02 - 1 (12.5oz) can chicken breast, drained

03 - 2 cups frozen mixed vegetables, thawed

04 - 1 (10.5oz) can condensed cream of chicken soup

→ Optional Seasonings

05 - Black pepper to taste

06 - Onion powder to taste

07 - Thyme to taste

08 - Garlic powder to taste

# Instructions:

01 - Preheat oven to 375° F and grease 8 slots of a regular size muffin tin

02 - Mix drained canned chicken with thawed veggies and cream of chicken soup. Add optional seasonings like black pepper, onion powder, thyme, and garlic powder if desired

03 - Flatten each biscuit into 5-6 inch rounds. Press into greased muffin tin, making sides and bottom thin with more dough at the top

04 - Fill each biscuit cup generously with chicken mixture. Pull dough edges up and towards center to create slightly concave bowls

05 - Bake for 20-22 minutes until biscuits are golden brown. Let rest 5 minutes before removing from tin

# Notes:

01 - Can use 10oz can of chicken or rotisserie chicken instead of 12.5oz can

02 - Metal muffin tin works better than silicone for proper cooking

03 - Any soft vegetables can be used as alternatives to frozen mixed vegetables

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