Grands! Mini Chicken Pot Pies
The concept of pot pie dates back to ancient Rome, where a pastry crust was used to encase various fillings.
This is high protein and non vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 cup Frozen mixed vegetables
- 1 can Cream of chicken soup
- 1 cup Milk
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 can Refrigerated biscuits
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the chicken, mixed vegetables, cream of chicken soup, milk, salt, pepper, and garlic powder.
- Mix well until fully combined.
- Divide the mixture evenly into 6 greased ramekins or oven-safe bowls.
- Flatten each biscuit and place it on top of each ramekin, pressing the edges down to seal.
- Bake for 25 minutes or until the biscuits are golden brown and the filling is hot and bubbly.
- Let the pot pies rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 470kcal
- % Daily Value *
- Total Fat 27g42%
- Total Carbohydrate 37g13%
- Sugars 4g
- Protein 19g38%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.