Chicken Pot Pie with Biscuits
frozen mixed vegetables
10.75 oz can
cream of chicken soup
16.3 oz can
shredded cheddar cheese
Heat oven to 375°F.
In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round.
Place 1 round in each of 8 greased regular-size muffin cups.
Firmly press in bottom and up side, forming 3/4-inch rim.
Spoon a generous 1/3 cup chicken mixture into each.
Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Top with shredded cheddar cheese.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
Cool 1 minute; remove from pan.
Use Taco Seasoning
: Add Taco Seasoning to make a spicy version.
Mix up the Cheese:
Try a variety of different cheeses to make different versions of the these Chicken Pot Pie Puffs
Veggie it Up:
I love to add mushrooms and even a little bacon but use broccoli, cauliflower or whatever vegetable you have.
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