Mini Chicken Pot Pies

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Mini Chicken Pot Pies

Charles Parks (On Facebook)
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes

Equipment

  • 1 Muffin Tray

Ingredients
  

  • 1 can Campbell's Cream Chicken soup
  • Shredded rotisserie chicken
  • 2 cans Great Value Mixed Vegetable Medley
  • Salt and pepper to taste
  • Crushed red pepper to taste

Instructions
 

  • Take your biscuits and dive them in half and put them in a muffin tray and press them well to the walls of the tray.
  • For the filling of the pot pies, mix shredded rotisserie chicken with a can of cream chicken soup.
  • Then, add in mixed vegetable medley and stir everything.
  • Add pepper, salt and red crushed pepper to your taste and stir again.
  • When the filling is ready, take about a tablespoon of it for each cup in the tray.
  • Top each cup with little pieces of Colby cheese.
  • Bake at 350 °F for about 20 minutes until they have a golden brown color.
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