Ingredients
1 grilled chicken breast diced
1 package cream of chicken soup – I use this brand
1 cup frozen mixed vegetables – I use carrots and peas
1 cup shredded cheddar cheese
1 tablespoon Herbs De Provence
1 teaspoon onion powder
1 teaspoon garlic salt
2 cans (10 oz each) refrigerated biscuits – I use this brand
Instructions
- Preheat your oven to 400ºF. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
- Lightly grease a 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom and up the sides.
- Evenly spoon the pot pie mixture into each biscuit cup.
- Slide into the oven and bake for about 15 minutes.
- Check at the 12 minute mark.
Recipe adapted from tbsp.