Mini Chicken Pies.

Last of the muffin pan adventures for now – mini chicken pies.  This was another intended lunch item.  They reheat pretty well, but I’m sure they would be much better straight from the oven!


  • 1 chicken breast, cooked and diced
  • 1 (14.5 ounce) can cream of chicken soup
  • 1 cup frozen mixed veggies
  • 1 cup shredded cheddar cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 2 10-ounce cans Pillsbury biscuits
  • Preheat oven to 400 degrees.
  • In a large bowl, combine chicken, cream of chicken soup, frozen veggies, cheese, herbs, and spices.
  • Lightly grease a 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom and up the sides.
  • Evenly spoon the chicken mixture into each biscuit cup.
  • Bake for about 12 minutes.
  • One thing I might try differently next time would be to use half a biscuit in each cup – the ratio of the chicken mixture to the biscuit wasn’t quite right.  I think a thinner biscuit shell would work better!  It probably depends on the style of biscuit also.

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