Mini Chicken Pot Pies

재료

2 8ct cans jumbo biscuits

1 can cream of chicken with herbs

1 cup cooked chopped or shredded chicken

1 cup mixed thawed veggies (I used peas and carrots)

1 can diced new potatoes drained

1-2 TBSP sour cream

방향

1. Take 2 8ct cans jumbo biscuits (this makes 16 mini chicken pot pies) Then take two muffin pans and spray them with oil or nonstick spray. Press each biscuit down and up the edges to form a cup.

2. In a separate bowl mix: 1 can cream of chicken with herbs, 1 cup cooked chopped or shredded chicken, 1 cup mixed thawed veggies (I used peas and carrots), 1 can diced new potatoes drained, 1-2 TBSP sour cream. Then season how you would like I just used pepper.

3. Pour a few TBSPs of the mixture into each biscuit. You will fill to the top of each.

4. Bake at 375 degrees for 20-25 minutes.

5. Enjoy!!