Refrigerated biscuits form the crust for these individual chicken pot pies. The filling is a simple mixture of cooked chicken, frozen peas and carrots, and cream of chicken soup, all baked together in a muffin tin.
Ingredients
- 2 cans refrigerated biscuits, 8 biscuits per can
- 1/2 pound boneless, skinless chicken breast, approximately 1 large breast
- 1 bag frozen peas and carrots
- 1 can cream of chicken soup
- Cooking spray, for the pan
- Garlic powder, onion powder, and a pinch of salt, or other desired spices (optional)
Method
- Preheat the oven to 350°F and coat a muffin tin with cooking spray.
- Cut the chicken breast into small, bite-size pieces. Cook it in a skillet over medium-high heat, adding garlic powder, onion powder, and a pinch of salt or other seasonings if desired. Use a food thermometer to confirm the chicken reaches 165°F (74°C), then remove the skillet from the heat.
- Stir the frozen peas and carrots and the cream of chicken soup into the cooked chicken.
- Open the biscuit cans and flatten each biscuit until it is thin enough to fit into a muffin cup. Press the biscuits into the prepared tin, leaving room for the filling.
- Spoon the chicken mixture into the biscuit cups. Bake at 350°F for 30–35 minutes, until the biscuits are golden brown.
If using only one 8-count can of biscuits, keep the filling quantities the same. The unused portion of filling can be frozen for up to 2 months for a second meal.
