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If you are like me, I am always trying to come up with clever ways to get veggies into my boys diet. One of the things that they love is Chicken Pot Pie. I played around with this idea of Chicken Pot Pie “Muffins” in my head for awhile and one day decided to make them. My boys absolutely love these and you can really get creative and add whatever veggies you like into the mix. Plus, this is a great way to make use of that leftover Rotisserie Chicken that you have sitting in your refrigerator!
Chicken Pot Pie “Muffins”
INGREDIENTS:
1 8-count can of Jumbo Biscuits
1 can of Drained Mixed Veggies (you can really add whatever veggies you like here)
1 small can of Cream of Chicken Soup
Shredded leftover Rotisserie Chicken
Salt/Pepper to Taste
DIRECTIONS:
Preheat oven to 350 degrees.
Mix the Cream of Chicken and Mixed Veggies together. Add salt and pepper to taste. Add the shredded chicken mixture.
Take the Biscuits and place them in a greased muffin tin. With your fingers make the middle section into a bowl for the chicken mixture.
With an ice cream scoop place the chicken mixture into the center of each of the biscuit “muffins”
Bake at 350 until the Biscuit “Muffins” are golden brown.
Serve and Enjoy!
