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Mini Chicken Pot Pies (with Potatoes)
Ingredients:
2 cans (8-count each) jumbo biscuits
1 can cream of chicken with herbs
1 cup cooked chopped or shredded chicken
1 cup mixed thawed veggies (e.g., peas and carrots)
1 can diced new potatoes, drained
1-2 tablespoons sour cream
Seasoning to taste (e.g., pepper)
Instructions:
Preheat oven to 375°F (190°C) and spray two muffin pans with oil.
Flatten each biscuit and press into the muffin cups, shaping them into cups.
In a separate bowl, mix cream of chicken with herbs, cooked chicken, mixed veggies, diced potatoes, sour cream, and seasoning.
Spoon a few tablespoons of the mixture into each biscuit cup, filling them to the top.
Bake for 20-25 minutes, until the biscuits are golden brown and the filling is bubbly.
Enjoy!
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