Muffin Tin Chicken Pot Pie
These muffin tin chicken pot pies are an adorable way to serve this classic in individual portions.
- cooking spray
- 1 cup Rotisserie chicken, shredded
- 1 10oz Frozen vegetable medley (thawed)
- 2 cans Pillsbury biscuits
- 1 10.5 oz can Campbells cream of chicken soup
- salt and pepper
- 1 tsp rosemary (dried)
- 1 tsp thyme (dried)
- 1 tsp garlic powder
In a large bowl, combine the shredded chicken, chicken soup, vegetables, salt, pepper, garlic powder, thyme and rosemary. Stir everything until its evenly combined.
Spray a muffin pan with cooking spray and place a biscuit inside each one. Using your finders, mold the dough into little cups.
Evenly divide the pot pie filling into each of the biscuit cups. Bake at 350 degrees for about 10-15 minutes or until the dough is golden brown.
Let them cool slightly before removing them with your fingers or a butter knife and enjoy!