Mini Chicken Pot Pies

These mini chicken pot pies are ridiculously easy. Seriously… they only have 4 ingredients! And you can make them from start to finish in about 30 minutes. Serve them with a little side salad and it makes a quick and simple weeknight dinner!

Remember when you were a kid, and you imagined what you’d be like when you became a parent? I was convinced I was going to sew all of my kids clothes (ha!) and that I was going to make gourmet meals every single night. (Oh dreams…)

Baca Juga

But then a funny thing happened. I had my three kids, and I realized that being a parent is about a million times harder than I ever thought it would be. When everyone gets home from school and daycare at the end of the day, things are kind of like a zoo around here! So when I find a simple, kid friendly recipe, I’m totally on board with it!

Ingredients

¾ cup chopped leftover chicken (or 1 small fresh chicken breast, fully cooked)
1 can cream of chicken soup
1 cup mixed frozen vegetables (peas, carrots, corn and green beans), defrosted
1 package refrigerated biscuit dough

Instructions

Preheat the oven to 375F.
Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
Separate each of the biscuits and place them into the compartments of a greased muffin tin.
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for full recipes please see : onelittleproject.com