4. Open the cans of refrigerated biscuits and flatten them until they become thin enough to fit into the muffin cups.
5. Fill each biscuit with the chicken and vegetable mixture, and place them in the prepared muffin tin.
6. Bake the filled biscuits in oven for 30 mins or until the biscuits turn golden brown.
7. Serve!
Pro Tip: You can freeze the leftover portion of the chicken mixture for up to 2 months to use in another meal.
These Easy Mini Chicken Pot Pies are so simple to make, and they’re packed with flavor and nutrition. They’re perfect for a busy weeknight dinner or even as a fun addition to a party spread. Give them a try – I promise you won’t be disappointed!
