Chicken Pot Pie with Biscuits
Servings: 4
Calories: 242kcal
Ingredients
- 2 cups frozen mixed vegetables - thawed
- 1 cup cooked chicken - diced
- 1 10.75 oz can cream of chicken soup
- 1 16.3 oz can refrigerated biscuits
- 1 cup shredded cheddar cheese
Instructions
- 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.
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Notes
- 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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Helpful Tips for All Recipes
- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.