Mini Chicken Pot Pies

I love how they are min; can be used as a dinner or an appetizer! So delicious! ENJOY!Ingredients:

  • muffin pan
  • 2 rolls of whole wheat refrigerated biscuit dough
  • 1 cup diced russet potatoes
  • 1 cup diced carrots
  • 1 cup peas
  • 1 cup diced green beans
  • 1 cup diced onion
  • 1 cup roasted chicken, shredded
  • 2 eggs
  • salt and pepper for taste
  • 2 cups chicken broth (to make these heartier, use cream of chicken soup)


Directions:
1. Preheat the over to 425 degrees. Then, in a large bowl, mix together your diced vegetables, chicken broth, eggs, and shredded chicken. (For the chicken, I just bought a whole roasted chicken from the market, pulled the meat off the bone, and shredded it.)
2. Take your whole-wheat dough and, using your fingers, divide it into the muffin holes, forming a mini crust in each.
3. Fill each muffin hole with your pot pie mixture. I filled mine up pretty full (but not so they overflowed) because I wanted more filling than dough in my pot pies.
4. Sprinkle a touch of salt and pepper on top of each pot pie.
5.  Bake for 25-30 minutes until each one is golden brown.

found on: laurenconrad.com

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