|Cheesy Chicken Pot Pies - Loving Heart Designs 2013|
- 2 cups Frozen mixed vegetables, thawed
- 1 cup diced cooked chicken
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 cup Cheddar Cheese - shredded
- Dash of salt & pepper
- 1 t. Garlic
- 1 can (16-oz) Great Value: Jumbo Flaky Biscuits - 8 ct.
Heat oven to 375°F. Saute diced chicken and garlic in olive oil. Add salt and pepper while sauteing. In a medium-sized bowl, combine the chicken, mixed vegetables, cream of chicken soup and cheddar cheese.
Roll the biscuit dough out into 5 1/2-inch round circles. Place each circle into the greased jumbo-sized muffin cups. Press firmly in bottom forming a pie shell. Generously spoon 1/3 cup chicken mixture into each pie shell.
Bake at 375°F 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
You can add any vegetables you like such as broccoli, cauliflower, and bell peppers.
Let us know how you like this recipe if you try it.
Disclaimer: Loving Heart Designs often reviews products that have been provided for free.