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This is a delicious recipe for personal chicken pot pies and is fun for the the whole family to make and to eat!
Ingredients
- nonstick cooking spray
- 12 Biscuits, plain or buttermilk, refrigerated dough, higher fat
- 1 ½ cups cubed cooked chicken
- 1 ½ cups frozen mixed vegetables, thawed
- 1 (10.5 ounce) can condensed cream of chicken soup
- ¾ cup grated Cheddar cheese
- salt and ground black pepper to taste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick spray.
Step 2
Spray the counter lightly with nonstick spray. Flatten each unbaked biscuit into a 6- to 7-inch circle. Cover with plastic wrap and let rest.
Step 3
Combine chicken, mixed vegetables, and condensed soup in a bowl; mix well. Season with salt and pepper.
Step 4
Remove plastic wrap from dough and press each circle into the bottom and up the sides of each muffin cup. Divide chicken mixture evenly between the dough cups. Sprinkle grated Cheddar over the tops.
Step 5
Bake in the preheated oven until hot and bubbly, 15 to 18 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 193 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat3g | 17% |
| Cholesterol23mg | 8% |
| Sodium527mg | 23% |
| Total Carbohydrate18g | 6% |
| Dietary Fiber1g | 4% |
| Total Sugars2g | |
| Protein10g | |
| Vitamin C2mg | 11% |
| Calcium77mg | 6% |
| Iron1mg | 8% |
| Potassium142mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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