Mini Chicken Pot Pie Biscuits

Mini Chicken Pot Pie Biscuits
Indulge in the comforting embody of these pleasant mini poultry pot pie biscuits. Perfectly portioned and bursting with flavor, they’re an convenient crowd-pleaser for any occasion. Let’s dive into crafting these culinary gems!

Ingredients

• 2 8-count cans jumbo biscuits (makes sixteen mini fowl pot pies)
• 1 can cream of fowl with herbs
• 1 cup cooked chopped or shredded chicken
• 1 cup blended thawed veggies (such as peas and carrots)
• 1 can diced new potatoes, drained
• 1-2 tablespoons bitter cream
• Seasoning of preference (I suggest freshly floor black pepper)
• Step-by-Step Cooking Instructions:

1. Preheat and Prep:

Preheat your oven to 375°F (190°C).
Take two muffin pans and generously spray them with oil to forestall sticking.

2. Form Biscuit Cups:

Open the cans of jumbo biscuits and separate them.
Press every biscuit down into the organized muffin pans, shaping them into cups with raised edges.

3. Prepare Filling:

In a separate bowl, mix the cream of poultry with herbs, cooked chicken, blended veggies, diced potatoes, and bitter cream.
Season the combination to style with freshly floor black pepper or your desired seasonings. Stir till properly combined.

4. Fill Biscuit Cups:

Spoon a few tablespoons of the poultry and veggie combination into every biscuit cup, filling them to the top.

5. Bake to Perfection:

Place the muffin pans in the preheated oven and bake for 20-25 minutes, or till the biscuit crusts are golden brown and the filling is bubbling.

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