A quick and easy dinner recipe for those nights when you’re craving a home cooked meal.
What You’ll Need:
-Can of Biscuits
-Can (or bag) of mixed vegetables
-Can of cream of chicken soup
-Shredded cheddar cheese
-Shredded cooked chicken cutlet
1) Combine a can of cream of chicken soup with a (cooked) shredded chicken cutlet and mixed vegetables (you can use as much or as little as you want; obviously don’t use more vegetables than there is cream of chicken soup). I heated the mixture up on the stove, but it’s not necessary.
2) In a greased muffin tin, spread biscuit dough in each muffin holder. The recipe is meant to be done with Pillsbury Grands biscuits (the bigger ones), but if you use the smaller sized ones you can combine the dough of two biscuits into one.
3) Pour soup/chicken/vegetable mixture into the biscuit covered muffin tin.
4) Top each pot pie with shredded cheddar cheese (as much or as little as you’d like).
5) Bake in the oven according to biscuit directions, but check occasionally to make sure the liquid doesn’t spill over as the biscuits begin to rise. Enjoy!