This one was amazing! I'm not a fan of your typical chicken pot pie. No, no, no! Mushy peas and carrots with tiny chunks of chicken surrounded by dough is not my thing. But I LOVE this recipe.
2 grilled or cooked chicken breasts, diced
1 can cream of chicken or mushroom soup
1/2 package of frozen broccoli, carrot and cauliflower mix
1/2 tsp garlic powder, onion powder, salt and pepper
1 can Homestyle biscuits (I used jumbo)
2/3 cup shredded cheese
Heat the oven to 400. In a large bowl, mix all the ingredients together. Make sure you've defrosted or thawed your veggies. Using a muffin tin, spray one cup for each biscuit. Pushing the biscuit into the greased muffin tins, press and pinch the dough forming a hallow cup and pushing the dough over the edges of the cup.
Fill evenly each of the cups with the chicken mixture. Pop in the heated oven for 15 minutes or until they are golden brown.
These are a full meal in themselves!
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