Name: Muffin-Tin Chicken Potpies
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 tablespoon butter -; 2 celery ribs, sliced -; 1/2 cup chopped onion -; 3 cups frozen mixed vegetables (about 15 ounces) -; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted -; 1/2 cup 2% milk -; 1/2 teaspoon onion powder -; 1/4 teaspoon garlic salt -; 1/8 teaspoon dried thyme -; 1/8 teaspoon pepper -; 2 cups cubed cooked chicken breast -; 2 tubes (12 ounces each) small refrigerated flaky biscuits (10 count) -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Muffin-Tin Chicken Potpies

1. 1 tablespoon butter -

2. 2 celery ribs, sliced -

3. 1/2 cup chopped onion -

4. 3 cups frozen mixed vegetables (about 15 ounces) -

5. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted -

6. 1/2 cup 2% milk -

7. 1/2 teaspoon onion powder -

8. 1/4 teaspoon garlic salt -

9. 1/8 teaspoon dried thyme -

10. 1/8 teaspoon pepper -

11. 2 cups cubed cooked chicken breast -

12. 2 tubes (12 ounces each) small refrigerated flaky biscuits (10 count) -

How to cook deliciously - Muffin-Tin Chicken Potpies

1. Stage

Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat.

2. Stage

On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of 20 greased muffin cups, allowing edges to extend above cup. Fill each with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed.

3. Stage

Bake until crusts are golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.