Name: Personal Chicken Pot Pies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings
Ingredients: nonstick cooking spray; 12 Biscuits, plain or buttermilk, refrigerated dough, higher fat; 1.5 cups cubed cooked chicken; 1.5 cups frozen mixed vegetables, thawed; 1 (10.5 ounce) can condensed cream of chicken soup; salt and ground black pepper to taste; 0.75 cup grated Cheddar cheese

Ingredients

nonstick cooking spray
12 Biscuits, plain or buttermilk, refrigerated dough, higher fat
1.5 cups cubed cooked chicken
1.5 cups frozen mixed vegetables, thawed
1 (10.5 ounce) can condensed cream of chicken soup
salt and ground black pepper to taste
0.75 cup grated Cheddar cheese

Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.
Step 2

Lightly coat a flat work surface with nonstick spray. Flatten each biscuit dough into a 6- to 7-inch circle on the prepared surface. Cover with plastic wrap; rest.
Step 3

Combine chicken, mixed vegetables, and condensed soup in a bowl; mix well. Season with salt and black pepper.
Step 4

Remove plastic wrap from biscuit dough; press each dough circle into bottom and up sides of the prepared muffin cups. Divide chicken mixture among dough cups; sprinkle grated Cheddar cheese over tops.
Step 5

Bake in the preheated oven until hot and bubbly, 15 to 18 minutes.

Enjoy your meal!