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Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the chicken, cream of chicken soup, mixed vegetables, salt, pepper, onion powder, thyme, and garlic powder. Stir well to mix all ingredients evenly.
- Open the biscuit can and separate each biscuit. Flatten each biscuit into a 4-inch circle.
- Press each flattened biscuit into a muffin tin cup, covering the bottom and sides to create a cup shape.
- Fill each biscuit cup with the chicken mixture, dividing it evenly between the cups.
- Bake in the preheated oven for 15-20 minutes, or until the biscuit edges are golden brown and the filling is bubbly.
- Remove from the oven and let cool for 5 minutes before serving.
Chef’s Tips
- For extra flavor, add a sprinkle of shredded cheese on top of each pie before baking.
- These pies are freezer-friendly! Prepare and store them in an airtight container for up to 3 months. Reheat in the oven before serving.
- Consider customizing your filling with additional spices or fresh herbs like parsley for added flavor.
Nutrition (per serving)
Approximate Calories: 250, Protein: 9g, Carbs: 22g, Fat: 13g
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