Ingredients
- 1 cup cooked chicken, chopped
- 1 cup mixed frozen vegetables, peas, carrots, corn, and green beans, thawed
- 4 tablespoons sour cream
- 1 can (10.5 ounces) cream of chicken soup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 package refrigerated biscuit dough, with 10 biscuits
Instructions
- Preheat your oven to 375°F. Lightly grease a muffin tin to prevent sticking.
- In a medium bowl, combine the chopped chicken, thawed vegetables, sour cream, cream of chicken soup, garlic powder, dried thyme, and dried oregano. Stir until evenly mixed.
- Separate the biscuit dough into individual biscuits. Press each biscuit into the compartments of the muffin tin, pushing the dough up the sides to form a rim.
- Fill each dough-lined cup with approximately 2-3 tablespoons of the chicken mixture.
- Bake the pot pies for 20-25 minutes until golden brown and bubbling.
- Let the mini chicken pot pies cool for a few minutes before taking them out of the tin. Serve warm.