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Chicken Pot Pie Muffins Recipe

   
 

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     Chicken Pot Pie Muffins

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   20 minutes

Ingredients
1 Tbsp butter, melted
1/4 tsp garlic powder
1/4 tsp black pepper
2 cooked chicken breasts, diced
1 bag (16oz) frozen vegetables
2 cans (8 ct) flaky butter tastin biscuits
1 tsp italian sesoning
nonstick cooking spray
 

Instructions
Heat oven to 375 degrees. Cook frozen vegetables as directed on the bag. In separate pan, heat cream of chicken soup according to the directions on the can.
Lightly spray muffin cups with nonstick cooking spray. Separate dough into eight biscuits; separate each biscuit into two layers. Place eight biscuit halves in sprayed muffin cups pressing to cover the sides and bottom.
Once the frozen veggies are done; drain and combine with cream of chicken soup. Add the diced cooked chicken breast, garlic powder and black pepper and combine well. Add a little over a Tbsp of the mixture into the lined muffin cup. Place the remaining biscuit halves over the muffin cups and gently seal each biscuit.
Spread each biscuit top with melted butter and sprinkle with Italian seasoning. Bake for 15-17 minutes or until the edges are golden brown.


Originally Submitted
11/1/2011





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