I’m completely hooked on these, and they are perfect for on-the-go
Welcome to the world of culinary magic, where simplicity meets flavor! In this article, we’ll explore the step-by-step guide to crafting mouthwatering Easy Mini Chicken Pot Pies. This delightful recipe requires just a handful of ingredients and a dash of creativity to bring a burst of taste to your table.
Ingredients:
| Ingredients | Quantities |
|---|---|
| Refrigerated biscuits | 1 or 2 cans |
| Boneless, skinless chicken breast | 1/2 lb |
| Frozen peas and carrots | 1 bag |
| Cream of chicken soup | 1 can |
| Salt and pepper | To taste |
| Cooking spray | As needed |
Instructions
1. Preheat and Grease
Preheat your oven to 350 degrees Fahrenheit and generously grease your muffin tin.
2. Chicken’s Dance
Cut the chicken breast into bite-sized pieces. Cook over medium-high heat until they’re no longer pink. Add your preferred spices – onion powder or salt – to enhance the flavor. Once cooked, remove the chicken from heat.
3. Symphony of Flavors
In the same pan, combine frozen peas, carrots, and cream of chicken soup. Set this harmonious mixture aside.
4. Biscuit Canvas
Open the cans of refrigerated biscuits and gently flatten them to fit into the muffin cups.
5. Filling the Palette
Fill each biscuit with the chicken and vegetable symphony, placing them in the prepared muffin tin.
6. The Grand Bake
Bake the filled biscuits in the oven for 30 minutes or until they turn a glorious golden brown.
7. The Culmination
Serve these mini chicken pot pies to dazzle your taste buds!
