Muffin Tin Chicken Pot Pies

Step 1

Prep: Get started with this recipe, you need to have the chicken cooked and diced or shredded. An easy way to accomplish this is to use a rotisserie chicken from the store. You can also check out this recipe for shredded chicken to make ahead of time.

Step 2

Preheat the oven to 375°F. Spray 8 muffin pan cups with non stick baking spray and set aside.

Step 3

Filling: Warm the frozen vegetable medley in the microwave or on the stove according to the package directions.

Step 4

Mix the cooked chicken, warmed vegetables, and cream of chicken soup in a medium bowl until well combined and set aside.

Step 5

Piecrust: Press each biscuit into approximately a 5-inch circle. Press each flattened biscuit into the prepared muffin pan ensuring there is a rim of dough outside the top of each cup. Do your best to press the dough evenly inside the cup so that it cooks through.

Step 6

Fill the dough-lined cups with the chicken and vegetable mix.

Step 7

Bake: Bake for 20-25 minutes or until the crust is golden brown and the filling is heated through. Allow the pies to cool in the pan for 2-3 minutes before serving. Serve and enjoy!