1 or 2 cans of refrigerated biscuits
1/2 lb boneless, skinless chicken breast
1 bag of frozen peas and carrots mix
1 can of cream of chicken soup
Salt and pepper, to taste
Preparation: Warm up your oven to 350°F (175°C). Thoroughly grease your muffin tin for non-stick baking.
Chicken Preparation: Dice the chicken into bite-sized chunks. Over medium-high flame, cook them until they’re white throughout. You can season with spices like onion powder or merely some salt. Set the cooked chicken aside once done.
Mix it Up: In the chicken pan, mix the cream of chicken soup and frozen peas and carrots. Blend well and set aside.
Biscuit Base: Roll out the biscuits from the can and stretch them thin enough to snugly fit your muffin tin’s sections.
Assemble the Pies: Spoon the chicken-veggie mix into each biscuit base and snugly fit them into the muffin slots.
Bake: Transfer your tin into the oven and bake for about 30 minutes, or until you see a golden crust on the biscuits.
Serve and Enjoy: Plate them hot, and savor the flavors!
Extra Tip: Should you have extra chicken mixture, it can be frozen and stored for up to 2 months, ready for another round of pies or a different dish.
These pot pies are the epitome of simplicity and taste. Whether it’s a rushed dinner or a party treat, they won’t let you down. Do give them a shot, and let their flavors win you over!