Easy Mini Chicken Pot Pies

🕒 Ready in: 30 minutes

Servings: 6 mini pies (use a muffin tin)

✨ Ingredients:

• 1 cup cooked chicken, shredded or diced (rotisserie chicken works great!)
• 1 cup frozen mixed vegetables, thawed
• 1 can (10.5 oz) cream of chicken soup
• 1/2 tsp garlic powder (optional)
• Salt & pepper to taste
• 1 can refrigerated biscuit dough (like Pillsbury Grands)
• 1/2 cup shredded cheese (cheddar or your choice – optional)

👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin.
2. In a bowl, mix together:
   • Chicken
   • Mixed veggies
   • Cream of chicken soup
   • Garlic powder, salt, and pepper
   • Cheese (if using)
4. Flatten each biscuit slightly and press into the muffin tin cups, creating a well in the center.
5. Spoon the chicken mixture into each biscuit cup (fill generously!).
6. Bake for 15–20 minutes, or until biscuits are golden brown and cooked through.
7. Let cool slightly before removing. Serve warm!

💡 Tips:

• You can add chopped cooked potatoes or mushrooms for extra heartiness.
• Leftovers reheat well — just pop them in the oven or microwave!