@sharay5440: Easy Mini Chicken Pot Pies Golden Mini Chicken Pot Pies with Creamy Veggie Filling in Flaky Crusts Ingredients: 2 cups cooked chicken breast, shredded 1 cup frozen mixed vegetables (peas, carrots, corn) 1 (10.5 oz) can cream of chicken soup 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste 1/2 cup shredded cheddar cheese (optional) 1 package refrigerated biscuit dough (8 count) 1 tablespoon chopped parsley (for garnish) Non-stick cooking spray Directions: Preheat oven to 375°F (190°C) and grease a muffin tin with non-stick spray. In a mixing bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and cheddar cheese (if using). Mix well. Separate biscuit dough and press each biscuit into the bottom and sides of each muffin cup to form a mini crust. Spoon the chicken mixture evenly into each biscuit-lined cup, filling nearly to the top. Bake for 18-22 minutes or until biscuits are golden brown and filling is bubbly. Let cool for 5 minutes. Garnish with chopped parsley before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 280 kcal | Servings: 8 mini pies

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Saturday 05 July 2025 22:39:25 GMT