HOW TO MAKE CHICKEN POT PIE BISCUITS
Cooking time: 20 minutes at 400°F (200°C).
Total time: About 20 minutes (baking time only).
Servings: The number of servings will depend on the size and quantity of the biscuits used.
Two cans of flaky layered biscuits.
Two cans of cream chicken soup.
Two cans of cooked chicken, or equivalent fresh chicken (2 cups).
One bag of frozen mixed vegetables.
First, combine the cream of chicken soup, mixed vegetables, and chicken in a bowl, and season the mixture according to your taste.
Then, flatten each biscuit and press it into a muffin pan, creating a well in each spot. Fill each biscuit with the soup, chicken, and vegetable mixture.
Finally, bake the filled biscuits at 400 degrees Fahrenheit for approximately 20 minutes.
Here are some short tips and variations for the Chicken Pot Pie Biscuits recipe:
Consider adding a sprinkle of garlic powder or onion powder to the filling mixture for extra flavor.
Brush the tops of the biscuits with melted butter before baking to achieve a golden and glossy finish.
If using fresh chicken, season it with salt, pepper, and any other preferred herbs or spices before cooking for added flavor.
Serve the Chicken Pot Pie Biscuits with a side of fresh salad or steamed vegetables to complete the meal.
Make it spicy: Add a dash of hot sauce or red pepper flakes to the filling mixture for a kick of heat.
Swap the vegetables: Customize the frozen mixed vegetables with your favorite combination, such as broccoli, cauliflower, or bell peppers.
Cheesy twist: Place a slice of cheese on top of the filling in each biscuit cup before sealing it with another biscuit layer.
Mini versions: Use mini muffin pans to create bite-sized Chicken Pot Pie Biscuits, perfect for appetizers or party snacks.
These tips and variations can help you add extra flavor and creativity to your Chicken Pot Pie Biscuits. Enjoy exploring different options and making the recipe your own!!