Mini Chicken Pot Pies- Left Over Layering

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

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  1. #1
    Deal GURU
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    Red face Mini Chicken Pot Pies

    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.
    Separate biscuits. 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.
    Bake 20 to 22 min or until biscuits are golden brown. Cool in pan 5 min before removing from pan to serve. Makes 10

  2. #2
    What's a Budget?
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    Thumbs up Re: Mini Chicken Pot Pies

    thank you so much for sharing this recipe. Perfect for my family with small children. They will love having their own small pot pie. Sounds yummy!

  3. #3
    Deal GURU
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    Default Re: Mini Chicken Pot Pies

    Oh, 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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