Recipe

Mini Chicken Pot Pies Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago 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! Prep:30m Cook:30m Servings:5	Mountainmam
	veggies biscuits spice cream cheese

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Ingredients

1 cup frozen peas

1 cup chopped carrots

2 (5-ounce) cans chunk white chicken, drained (or 1 cup of diced, cooked chicken)

1 cup shredded Cheddar cheese

4 ounces cream cheese, softened

1/4 cup finely chopped onion

3 tablespoons mayonnaise

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

1 (10-count) can refrigerated buttermilk biscuits

Directions

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.

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