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–+ servings

Easy Biscuit Pot Pies

Sea Salt Savorings
Easy Biscuit Pot Pies are the perfect blend of comfort and convenience. With minimal prep and maximum flavor, they’re sure to become a family favorite in no time!
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 192 kcal

Equipment

  • Large bowl
  • Spoon
  • 3.5 inch muffin tin

Ingredients
  

  • 1 cup shredded chicken
  • 2 cups frozen mixed vegetables, thawed
  • 1 can 10.5 oz condensed cream of chicken soup
  • 6 refrigerated jumbo biscuits

Instructions
 

  • Preheat the oven to 350 degrees.
  • Add the shredded chicken, mixed veggies, and cream of chicken soup to a large bowl, and stir to combine.
  • Grease the cavities of a muffin tin.
  • Grab a biscuit, and flatten it in your hand, then place into the muffin tin, stretching it up to the sides.
  • Spoon chicken and veggie filling into each muffin cup.
  • Bake for 15-17 minutes, until golden.
  • Remove from the oven, and use a fork to help remove the pot pies from the muffin tin.
  • Serve hot, and enjoy!

Notes

A 3.5 inch muffin pan was used for this recipe. Regular cupcake/muffin tins are just over 2 inch in diameter, so it will not work the same.

Nutrition

Calories: 192kcalCarbohydrates: 26gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 18mgSodium: 275mgPotassium: 276mgFiber: 2gSugar: 1gVitamin A: 12IUVitamin C: 4mgCalcium: 18mgIron: 2mg

Nutrition values are estimates, for exact values consult a nutritionist.