Chicken Pot Pie in a Biscuit

So the original name for these is Chicken Pot Pie Cupcakes but I really don't like that name because when I think of cupcakes, I think of sweet! So I have decided to call them.....


Chicken Pot Pie in a Biscuit

What you need is as follows;

1 large can of cooked chicken breast ( I used the about 15 oz can), drained
1 can (15oz)  mixed veggies, drained
1 can cream of chicken
1 cup shredded cheddar cheese
2 cans large Grands-style biscuits (8 count cans)
Garlic powder, salt and pepper to taste.

Heat your oven to 350. Spray 2 regular sized muffin tins with non-stick spray. In each muffin hole ( is that the correct term? Cavity perhaps? Heck I don't know, nothing sounds right but you get the idea! lol)  take one of the biscuits and stretch it out a little so it cover the bottom and the side of the hole, leaving the center open for filling. (Sorry no step by step pics, forgot to do that!)
In a bowl, mix together the chicken, the veggies, the cream of chicken and the cheese. Blend well and the add the garlic, and salt and pepper to taste. Remember that its all cooked so sampling it to see if it needs more spices is ok!
Spoon filling into biscuits and be sure to really stuff them good! You may have some filling left over but that's ok, you can freeze it for a later use.
Bake about 15 to 20 minutes or until golden brown and enjoy!



You could also sub some cooked ground beef for the chicken and a cream of mushroom to make beef pies, or use shredded bbq chicken/or pork to make bbq pot pies, OR meatballs and marinara sauce for a meatball version! The possibilities are endless!