Ingredients
- 1 cup shredded rotisserie chicken
- 8 count Grands refrigerated buttermilk biscuits
- 10.5 ounce can cream of chicken soup
- 1 cup frozen mixed vegetables
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground thyme
Method
- Preheat oven to 350°F
- Spray 8 muffin cups on a muffin tin with nonstick cooking spray.
- Open the can of biscuits, flatten each biscuit and add to the bottom of each sprayed muffin cup.
- In a mixing bowl combine the remaining ingredients and stir together. Evenly spoon the filling in each biscuit cup.
- Bake for 22-25 minutes until the biscuits are golden brown.
- Let cool a couple of minutes before removing the mini pot pies from the muffin tin and enjoy!