This semi-homemade version of chicken pot pie has been a staple in our house since my kids were very little. It’s the perfect comfort food when you’re feeling under the weather or even otherwise. I guarantee even your picky eaters will love them! If you already have some leftover chicken then this is a perfect meal even kids can prepare for moms this weekend for Mothers Day.
- One (heaped) cup cooked and cubed Chicken breast
- 2 cans Cream of Mushroom condensed soup
- One mixed packet of frozen vegetables (carrots, corn and green beans)
- One can Pillsbury refrigerated biscuits
- Makes 8 serving
Preheat the oven to 400 degrees. Mix the chicken, frozen vegetables and the soup thoroughly in a big bowl. Grease the pan lightly. Pop the can of biscuits and line the cupcake pan with them . I make mine in a jumbo cupcake pan because I like stuffing them with a lot of the filling. You can definitely make them in a regular pan if that’s what you own. Fill them evenly with the mixture and pop them in the oven for 20 minutes or until the biscuits are thoroughly cooked and golden brown.
Let them stand for a few minutes before digging into the gooey goodness of these individual cupcakes. You can add shredded cheese into the mixture if you like, but I always make mine with these four ingredients. My daughter loves taking the leftovers(if any!) to work as they taste just as good the next day.