Super Simple Mini Pot Pies

Last week, I posted this photo on instagram of the cute little dinner I made for my husband and I and so many people asked for the recipe. So this one's for you people who asked for the recipe! Processed with VSCOcam with f2 preset

It was delicious and oh so easy to make. And who doesn't love personal sized meals?

I love meals that make my husband think I was working really hard in the kitchen, without actually working really hard in the kitchen.

Anyway, here's what you need:

1 can of Grands biscuits

2 cups of mixed vegetables (frozen is fine, just be sure and thaw them first)

2 cooked, shredded chicken breasts

1 can of cream of chicken soup

Directions:

1. Preheat oven to 375

2. In medium bowl, mix chicken, vegetables and cream of chicken

3. Grease 8 cups in regular size muffin pan

4. Flatten each biscuit and press into muffin cups (be sure and leave a rim around the top)

5. Fill each cup with the mixture (about 1/3 cup each)

6. Pull the edges of the dough to the middle, they won't close but that's okay

7. Bake for 20 minutes or until golden brown

A couple of notes:

- Don't skip on greasing the pan! They will stick and be ruined. If you're like me and don't like to use the typical cooking sprays out there, use a little butter.

- Let them sit for a minute and then use a knife around each muffin cup if you need to loosen them up. For me, they were a little difficult to get out of the pan but they still came out perfectly.

This is such a yummy fall dinner. What are some of your favorite and easy meals? Oh and let me know if you try this one out!

XOXO,

Di