Mini Chicken Pot Pie Poppers

Mini Chicken Pot Pie Poppers

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Yield: 4 servings

Author: Hannah Thompson, RDN, LD, CPT

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 lb chicken breast, cooked and shredded*
• refrigerated canned biscuits, 8 count
• 1 1/2 cup frozen carrots, peas, and corn medley
• 1 (10.5 oz) can cream of chicken soup
• salt and pepper to taste

Instructions

1. Preheat oven to 400F. Prepare muffin tin with liners or non-stick spray.
2. Place 1 biscuit in each muffin tin cavity and slightly flatten the dough so that it creates a bowl shape for the pot pie filling.
3. In a separate bowl, combine prepared chicken, frozen vegetables, cream of chicken soup, and salt and pepper. Spoon about 1/4 cup of the mixture into each of the biscuits.
4. Bake for 8-10 minutes, or until the biscuits are cooked through.

Notes

*I prefer to bake the chicken with some salt, pepper, and garlic powder until it reaches an internal temperature of 165F. Then I place the chicken in my stand mixer with the paddle attachment to shred it.

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