Easiest Way to Make Amy's Broccoli Pot Pie Review

Personal Chicken Pot Pies

With its shortcrust pastry base and puff pastry lid, he didn't miss the meat at all.

Recipe Summary Personal Chicken Pot Pies

This is a delicious recipe for personal chicken pot pies and is fun for the the whole family to make and to eat!

Ingredients | Amy's Broccoli Pot Pie Review

nonstick cooking spray

12 biscuit (2-1/2" dia)s Biscuits, plain or buttermilk, refrigerated dough, higher fat

1 ½ cups cubed cooked chicken

1 ½ cups frozen mixed vegetables, thawed

1 (10.5 ounce) can condensed cream of chicken soup

¾ cup grated Cheddar cheese

salt and ground black pepper to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick spray.

Spray the counter lightly with nonstick spray. Flatten each unbaked biscuit into a 6- to 7-inch circle. Cover with plastic wrap and let rest.

Combine chicken, mixed vegetables, and condensed soup in a bowl; mix well. Season with salt and pepper.

Remove plastic wrap from dough and press each circle into the bottom and up the sides of each muffin cup. Divide chicken mixture evenly between the dough cups. Sprinkle grated Cheddar over the tops.

Bake in the preheated oven until hot and bubbly, 15 to 18 minutes.

Info | Amy's Broccoli Pot Pie Review

prep: 25 mins cook: 15 mins total: 40 mins Servings: 12 Yield: 12 individual pot pies

TAG : Personal Chicken Pot Pies

Images of Amy's Broccoli Pot Pie Review

Amy's Broccoli Pot Pie Review / A tender, flaky butter crust surrounds organic broccoli, northern russet potatoes and sweet carrots in a simple, flavorful cheese sauce.