Over the weekend I made a simple yet delicious winter treat. I absolutely loved them. The reasons my husband and daughter didn’t give it two thumbs up was because my husband hates veggies and my daughter doesn’t like her veggies cooked. But as long as I am cooking for them, I will keep trying to as many veggies into their dinners as possible.
Mini Chicken Pot Pies.
1 can of refrigerated biscuits
your choice of frozen mixed vegetables
1 can of cream of chicken soup
chopped chicken chunks: cut baked breasts or use canned
*optional: Add cheese, garlic, or anything else you desire.
Preheat oven to 375. In a bowl mix together the soup, chicken, and vegetables. Grease a muffin tin. Roll out each biscuit then place in the muffin tin. Place desired amount of filling into the center of each biscuit. Then pull the sides up and gently pinch together. Bake at 375 for approximately 22 minutes.