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- 1. Preheat the oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
- 2. In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- 3. Open the can of biscuit dough and separate the biscuits. Flatten each biscuit into a 4-inch round.
- 4. Press each flattened biscuit into a muffin cup, making sure to cover the bottom and sides.
- 5. Spoon the chicken mixture into each biscuit-lined muffin cup, filling them to the top.
- 6. Bake for 15-18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
- 7. Allow the mini pot pies to cool in the muffin tin for a few minutes before removing and serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 250 kcal per serving
