Recipe: Cheesy Chicken Pot Pies

Easy Chicken Pot Pies

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.

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