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Scaled down Chicken pot Pies


Scaled down Chicken pot Pies



°8 pieces biscuit

°1 container cooked chicken breast cut into 3d shapes (i.e. great chicken residue)

°1 tin (10 1/2 ounce) moo fat chicken soup

° 2/3 glass moo fat ground cheddar cheese


°1 1/2 c. Solidified vegetables broken up (utilized 1 c corn, peas, carrots and 1/2 broccoli cup)

° 1 teaspoon dried parsley flakes

°1 teaspoon chopped onion

° 1/4 teaspoon dark pepper

° 1/2 teaspoon salt



Preheat broiler to 400 degrees and cook the chicken the way you need, at that point cut into little pieces

Separate the rolls and put each bread in a glass of 12 gently oiled cakes, and press the mixture on the sides of the cup.

In a medium bowl, combine chicken soup, chicken, vegetables, cheddar cheese, parsley drops and dark pepper.Blend well until mixed.

Pour the chicken blend into the cookie mugs arranged with the spoon.

Bake for 12 to 15 minutes or until brilliant brown.


Remove from the stove, put the cake dish on a wire rack and rest for 2-3 minutes.

Enjoy !

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