Mini Chicken Pot Pies

Occasionally I come up with a random meal to use up leftovers and it becomes a family hit.  I had some biscuits that were ready to be used, shredded cheese, baked chicken and a handful of vegetables so the end results was Mini Chicken Pot Pies.  It is great when I am able to use up all the leftovers and have the new meal turn out to be a hit!

Mini Chicken Pot Pies:

• 1 can Biscuits
• 2 cups Chicken (cooked & diced)
• 2 cups or 1 can mixed Vegetables
• 1 can Cream of Chicken Soup
• 1/2 cup shredded Cheddar Cheese

Preheat the oven to 350 degrees and grease a muffin pan.  Remove the biscuits from the can and press into a regular size muffin pan.  Mix the chicken, vegetables, and cream of chicken together.  Scoop (I used an ice cream scoop) the chicken mixture into the biscuit cups.  Pull the sides of the biscuit over the top of the chicken mixture and twist to seal prior to cooking.  Sprinkle the tops of the biscuits with the shredded Cheddar Cheese and bake for 10 to 12 minutes or until the biscuit is cooked and the cheese is beginning to darken.

 

Preheat the oven to 350 degrees and grease the muffin tin.  Press the biscuits into a muffin tin.

Mix together chicken, mixed vegetables, and cream of chicken

Use an ice cream scoop to put the chicken mixture into the biscuits

Pull the sides of the biscuit over the top of the chicken mixture and twist to seal prior to cooking.  Sprinkle with cheese and cook for 10 to 12 minutes or until cheese begins to darken.

Mini Chicken Pot Pies ready to be popped out of the muffin tin and eaten.