by Lina Espanola Jimenez-Guest Writer.
I was reading my FB page the other day. The mini pot pie of a fellow Barotacnon attracted my attention. I requested for the recipe and here it is. Enjoy and have fun!
Ingredients:
Vegetable cooking spray
11/2 cup cubed cooked chicken
1 can ( 10 3/4 oz.) Campbell's cream of chicken Soup
1/2 of 16 oz. package frozen mixed vegetables, thawed ( about 1 1/2 cup)
All purpose flour
1 package (12 oz.) refrigerated biscuit ( 10 biscuit).
1/2 cup shredded cheddar cheese
Directions:
1. Heat oven to 350 degrees F . Spray muffin pan cups with cooking spray. Stir chicken soup and vegetables in a medium bowl.
2. Sprinkle flour on work surface. Roll or pat biscuit to flatten slightly. Press into the bottom and up the sides of muffin cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press chicken mixture so it's level. Top each with about 2 tsp. cheese.
3. Bake for 15 min. Or until biscuits are golden brown and cheese is melted. Let pot pies cool in the pan on a wire rack for 5 min.
Note: I used the Grand biscuits and used 3 1/2 size muffin pans . I love cheese so I pile it up with cheddar cheese. Enjoy!
About Lina Espanola Jiminez: She retired from medical practice a few years ago, and now devote herself to gardening and experimenting with food.
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