When life gets busy, it can be difficult to find the time to make a nutritious meal. However, that’s where these Easy Mini Chicken Pot Pies come in – they’re the perfect solution for a quick and satisfying dinner. Plus, they’re made in a muffin tin, so they’re not only delicious, but fun and easy to eat! This means you can easily have them for lunch the next day, or even breakfast!
I have a personal story about these pot pies – one night, I was in a rush to prepare dinner for my family. I had some leftover chicken and veggies in the fridge, and I wanted to make something quick and tasty with them. That’s when I came across this recipe and decided to give it a try. My family loved them, and they’ve become a regular addition to our dinner rotation. I love that they’re versatile – you can switch up the veggies and protein based on what you have on hand.
Easy Mini Chicken Pot Pies Recipe:
Ingredients:
1 or 2 cans of refrigerated biscuits
1/2 lb of boneless, skinless chicken breast
1 bag of frozen peas and carrots
1 can of cream of chicken soup
Salt and pepper
Cooking spray
Instructions:
