Quick and easy dinner recipe with all the flavor of pot pie. These Mini Chicken Pot Pies have Grands Biscuits that are loaded with chicken, cheese and mixed vegetables in a muffin tin.

RECIPE HERE -- [ Ссылка ]

Ingredients
2 cups frozen mixed vegetables thawed
1 cup diced cooked chicken
10 3/4 ounces can condensed cream of chicken soup
16.3 ounces refrigerated biscuits
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon dried minced onions

Instructions
Heat oven to 375°F.
In medium bowl, combine vegetables, chicken, soup, cheese, garlic powder and onions; mix well.
Take each biscuit and press into a 5 1/2 inc round. Place each biscuit into a greased muffin cup. Press in bottom and up the side with some of the biscuit hanging over the edge of the tin. Spoon 1/8 of the chicken mixture into each biscuit. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
Cool 1 minute; remove from pan.

Notes
Chicken: You can cook chicken breasts for this recipe or it’s a great way to use up leftover chicken or pick up a rotisserie chicken at the store to make it even easier. Another idea is to use canned chicken just drain it and add it!

Veggies: Use your favorite combo of frozen vegetables for this recipe. Frozen broccoli, green beans, peas, carrots, and cauliflower are all great. A combination of any of them will work, too!

Garnish Ideas: Serve them just as the are or sprinkle a little grated Parmesan cheese over the top. A sprinkle of chopped parsley and freshly ground black pepper is delicious, too.

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