- August 12, 2017 at 12:34 am #380147mosParticipant
Mini Chicken Pot Pies
8-oz container cream cheese spread, plus 1 tbs
1/4 cup milk
1 clove garlic, minced
1 cup chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, peas), thawed
12-oz can refrigerated biscuits (10 biscuits)
1/2 cup triple cheddar cheese, shredded
Heat oven to 375°.
Mix cream cheese spread, milk and garlic in medium bowl until blended. Add chicken and vegetables. Mix well.
Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray. Fill with chicken mixture. Top with shredded cheese.Cool in pan 5 min before removing from pan to serve. Makes 10
Bake 20 to 22 min or until biscuits are golden brown.
- August 13, 2017 at 7:59 pm #464252
thank you so much for sharing this recipe. Perfect for my family with small children. They will love having their own small pot pie.
- September 7, 2017 at 12:11 am #464301mosParticipantOh, this is perfect for wee ones! Please let us know how your family likes it! My DD loved this when she was a little one;-D She prepares it now as an adult to help her control portion size.
Two are the right size for an adult.
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