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These mini chicken pot pies couldn’t be easier. They actually have four fixings, really! And it will take you over 30 minutes to complete them from start to finish. It makes a simple and quick weeknight dinner when served with a small side dish of mixed greens!
When you’re craving comfort food, these make such an enjoyable and enjoyable dinner idea!
preparation time: 10 minutes
Cooking Duration: 20 minutes
30 minutes in total
servings: 10
less than anticipated Recipe for Chicken Pot Pies
Ingredients:
-
- 1 can of cream of chicken soup
- ; 3/4 glass chopped additional chicken or
- 1:small fully cooked chicken breast;
- 1 glass mixed solidified vegetables (peas, carrots, corn, and green beans), defrosted;
FIRST ACTION:
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- Set the broiler to 375 degrees Fahrenheit.
-
- 2. In a medium-sized bowl, combine the chicken, mixed veggies, and cream of chicken soup; thoroughly blend.
- 3. Separated each roll and inserted it into a biscuit tray that had been lubricated.
- 4. Press down with your fingertips on the batter, starting from the middle and working your way up the sides of each muffin compartment as high as it will go.
- 5. Fill each container with the filling (about 2 Tablespoons each).
- 6. Bake for 20 to 25 minutes at 375°F, or until bubbling and golden brown.
Notes:
- If you’d like, you can replace the chilled bread mixture with the chilled bow roll mixture.Equitable removed circles or Cut the mixture into squares to fit inside the biscuit tin.
- Its surface is hard and salted from the roll
