Mini chicken pot pies

From Jacqueline Le Riche


  • 2 cans flakey layers biscuits 
  • 2 cans cream of chicken soup 
  • 2 cans cooked chicken, or prepare fresh chicken (2 cups)
  • 1 bag frozen mixed vegetables 


Mix soup, veggies and chicken in a bowl, season to taste.
Flatten biscuits out and press each one into a spot in a muffin pan, fill each biscuit with soup/chicken/veggie mix
Bake at 400 for 20 minutes


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