Ingredients:

2 cans (8 count each) jumbo biscuits

1 can of cream of chicken soup with herbs

1 cup of cooked chopped or shredded chicken

1 cup of mixed thawed veggies (peas and carrots)

1 can of diced new potatoes, drained

1-2 tablespoons of sour cream

Pepper (to taste)

Instructions:

Preheat your oven to 375°F (190°C). Grease two muffin pans with oil.

Take each biscuit and press it down into the muffin cups, shaping them into cups with raised edges.

In a separate bowl, mix together the cream of chicken soup with herbs, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper. Season it according to your taste.

Spoon a few tablespoons of the mixture into each biscuit cup, filling them up to the brim.

Bake in the preheated oven for 20-25 minutes, or until the biscuits turn golden brown and the filling is heated through.

Let them cool down a bit before serving.

Tips for Perfect Mini Chicken Pot Pies:

Use fresh or rotisserie chicken – This adds extra flavor and saves time.

Customize veggies – Swap in corn, green beans, or mushrooms for variety.

Make them cheesier – Sprinkle shredded cheddar or Parmesan on top before baking.

Add seasoning – A pinch of garlic powder, onion powder, or thyme enhances the flavor.

Use crescent roll dough – If you prefer a flakier texture, try crescent rolls instead of biscuits.

Nutritional Value (Per Muffin, Approximate):

Calories: ~190

Protein: ~7g

Fat: ~10g

Carbs: ~18g

Fiber: ~1g