3 Cups of Chopped Chicken Breast (Pre Cooked)
6 Cups of Frozen Veggies Thawed
3 Cans of Cream of Chicken Soup
Salt and Pepper to taste
Makes 24 mini pot pies
Assemble all your ingredients
Add the chopped Chicken, thawed veggies and cream of chicken soup in a large bowl and mix it all up. Add salt & pepper to taste.
Pop open your cans of biscuits. Roll each biscuit out into a circle
It's easier to cut two separate sheets of wax paper. Spray each paper on one side with non-stick cooking spray place biscuit on top of one sheet of wax paper then place the 2nd sheet of wax paper on top of the biscuit. Roll biscuit out with rolling pin.
Place rolled out biscuit in a muffin tin that has been sprayed with non-stick cooking spray. Add about 1/3 cup of the chicken veggie mix to the biscuit and tap down the filling into the cup. Pleat the edges of the biscuits up around the filling and sprinkle the garlic powder on top of each pie.
Bake at 375 degrees oven for 20 minutes or until the biscuits are golden browned.