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Back to School Tips (Chicken Pot Pie Recipe)


Scale

Ingredients

  • 1 Tube of Refridgerator Biscuit, I use Grands if I have them or two of the smaller biscuits
  • 1 Bag of Freezer Veggies, with corn, carrots, beans, and peas
  • 1 can of Chicken
  • 1 can of Cream of Chicken Soup

Instructions

  1. Instructions
  2. Start by spraying a muffin pan with nonstick cooking spray. Next, place your refrigerator biscuits in the muffin tin, spreading it up the sides so that it makes a cup of the chicken mixture. Use a medium bowl and mix together the freezer veggies, chicken and cream of chicken. Place a large scoop of the mixture in each biscuit. Cook at 350 degrees for about 25 minutes. Enjoy!
  3. You can use two chicken breasts cooked and diced up in place of the can chicken if you prefer. I use the can chicken because it’s so quick and easy, and after you bake these you really can’t tell a difference!
  4. If you’ve never purchased can chicken before, you can find it at the grocery store with the tuna. The cans are a bit larger than tuna cans so they stand out.
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