Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 10 Servings
I will never get tired of recommending this awesome recipe to my friends, and that includes you! This recipe has always been a part of my family since I was little. I am so grateful to my grandma for sharing this recipe with me because now, I get to share it with you as well! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1 package refrigerated biscuit dough
1 can cream of chicken soup
1 c mixed frozen vegetable PEAS, CARROTS, CORN, AND GREEN BEANS, DEFROSTED
¾ c chopped leftover chicken OR 1 SMALL FRESH CHICKEN BREAST, FULLY COOKED
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Apply cooking spray in a muffin tin.
In a mixing bowl, add the mixed veggies, chicken, and cream of chicken soup. Stir until well combined.
Fill the prepared muffin tin with biscuits.
Press the dough in the centre with your finger.
Fill each muffin with 2 tbsp of the filling. Make sure not to overfill.
Place them inside the preheated oven and bake for about 25 minutes or until they turn golden brown.
Remove from the oven and allow the pies to cool completely at room temperature.
Serve warm and enjoy!
Notes:
If you are using crescent rolls for this recipe, make sure to slice them into even pieces.
[penci_recipe]