In a large bowl, whisk together cream of chicken soup, milk, garlic powder, onion powder, dry parsley flake, Italian seasoning, and black pepper.
3
Fold chicken and frozen mixed vegetables into soup mixture.
4
Grease muffins pan. Open the biscuit cans and separate biscuits. Flatten each biscuit in palms of hands. Press 1 biscuit into each muffin cup, pressing biscuit dough into bottom and up sides. Note: There will be 4 leftover biscuits.
5
Make sure biscuit dough is firmly pressed into bottom and up sides of muffin tin before filling. Spoon chicken mixture into each biscuit cup.
6
Bake for 20 minutes or until biscuit is golden brown and filling is bubbling.
7
Let mini pot pies sit in muffin pan for 5 minutes before serving
Ingredients
1.50cupsChicken Breasts; cooked, 1/2 inch cubes or shredded
1(10.5 oz.) can Kaskey’s Cream of Chicken Condensed Soup
In a large bowl, whisk together cream of chicken soup, milk, garlic powder, onion powder, dry parsley flake, Italian seasoning, and black pepper.
3
Fold chicken and frozen mixed vegetables into soup mixture.
4
Grease muffins pan. Open the biscuit cans and separate biscuits. Flatten each biscuit in palms of hands. Press 1 biscuit into each muffin cup, pressing biscuit dough into bottom and up sides. Note: There will be 4 leftover biscuits.
5
Make sure biscuit dough is firmly pressed into bottom and up sides of muffin tin before filling. Spoon chicken mixture into each biscuit cup.
6
Bake for 20 minutes or until biscuit is golden brown and filling is bubbling.
7
Let mini pot pies sit in muffin pan for 5 minutes before serving
