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Ingredients
Scale
- 2 cups frozen mixed vegetables thawed
- 1 cup cooked chicken diced
- 10.75 ounces condensed cream of chicken soup (1 can)
- 16.3 ounces refrigerated biscuits
- 1 cup shredded cheddar cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin with non-stick spray.
- Combine the thawed mixed vegetables, diced chicken, cream of chicken soup, shredded cheddar cheese, garlic powder, and dried minced onions in a medium bowl; mix thoroughly.
- Take each refrigerated biscuit and press it into a 5½ inch round. Place each biscuit into the greased muffin cup, pressing it down and up the sides with some biscuit hanging over the edge.
- Spoon ⅛ of the chicken filling mixture into each biscuit cup. Pull the edges of the biscuit over the filling towards the center, pinching gently to secure it in place.
- Bake in the preheated oven for 20 to 22 minutes or until the biscuits are golden brown.
- Allow to cool for 1 minute before removing from the pan, then serve hot.
Notes
Feel free to substitute the mixed vegetables with your favorites or what you have on hand.
For added flavor, consider using rotisserie chicken instead of cooked chicken.
These mini pies can be stored in the refrigerator and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 189
- Sugar: 1g
- Sodium: 553mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 24mg