I see this recipe floating around Pinterest all the time, and it’s probably the easiest dinner to whip up last minute.
Mini Chicken Pot Pie
yields 8 mini pies
1 large chicken breast, cut into strips
1 can Pillsbury Flaky Layers biscuits
2 tbsp olive oil
1 tsp. Season All
1 tsp Mrs. Dash Original blend
1 can cream of chicken soup
1/2 cup mixed veggies
Shredded cheddar cheese to top (optional)
salt & pepper to taste
Preheat oven to 350
Flatten out biscuits and place one in bottoms of greased cupcake pan
Season chicken with season all and Mrs. Dash
Saute on medium low for 8-10 minutes or until cooked through
Remove chicken and place in medium mixing bowl
Shred chicken with forks (I use Pampered Chef choppers)
Mix in chicken soup + veggies. Stir to combine.
Spoon filling on top of the biscuits
Sprinkle top with cheddar cheese (this step is optional)
Bake for 15 minutes or until golden brown
Eat + Enjoy!