Mini Chicken Pot Pies
From mountainmama 15 years ago
- 30 minutes to make
- Serves 5
Individual savory pies are a fun way to make a weeknight supper special. The kids will love ’em because they’re so cute. You’ll love ’em because they’re so easy!
Ingredients
- 1 cup frozen peas shopping list
- 1 cup chopped carrots shopping list
- 2 (5-ounce) cans chunk white chicken, drained (or 1 cup of diced, cooked chicken) shopping list
- 1 cup shredded cheddar cheese shopping list
- 4 ounces cream cheese, softened shopping list
- 1/4 cup finely chopped onion shopping list
- 3 tablespoons mayonnaise shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon black pepper shopping list
- 1/8 teaspoon garlic powder shopping list
- 1 (10-count) can refrigerated buttermilk biscuits shopping list
How to make it
- Cook the peas according to the package directions; drain well. Steam the carrots in a vegetable steamer for 2 to 3 minutes.
- Combine the peas, carrots, chicken, Cheddar, cream cheese, onion, mayonnaise, salt, black pepper and garlic powder in a large bowl and mix well.
- Preheat the oven to 325F. Separate the biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups. Spoon equal portions of the chicken mixture into the prepared muffin cups. Cover with the top halves of the biscuits. Press the edges to seal. Bake until golden brown, 25 to 30 minutes.
The Rating
Reviewed by 4 people-
SO YOU NAMED THIS AFTER ME???????? HAHAHAAHAHAHAAHA LOVE IT
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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