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Mini Chicken Pot Pies
Ingredients
- - 2 cups of cooked, shredded chicken
- - 1 can cream of chicken
- - 1 cup of frozen veggies
- - 1 cup of shredded cheese
- - 1/2 tablespoon dried thyme
- - 1/2 tablespoon dried basil
- - 1 teaspoon onion powder
- - 1 teaspoon garlic salt
- - 2 10 oz cans Pillsbury biscuits
Directions
- 1. Preheat oven to 400
- 2. In large bowl combine cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
- 3. Lightly grease cupcake pan, and place biscuit into each tin, pressing into each side and bottom.
- 4. Spoon chicken mixture into each tin.
- 5. Cook for 15 minutes. Check after about 12.
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