Chicken Pot Pie Muffins

Tonight’s dinner was super easy and yummy! Once again, I got an email from Pillsbury earlier today that looked tasty. I took a screen-shot of the ingredients and directions thinking I would make it some other day because I didn’t have one main ingredient. That main ingredient was a can of chicken noodle soup, drained. But then I got to thinking and thought to myself that I could make the chicken, noodles and drain a can of vegetables. I knew that I had all of those at home. Easy, personal chicken pot pies for dinner.

Uncooked Chicken Pot Pie Muffins

1 can refrigerated biscuits
  1/2 chicken breast, cooked and chopped small
  1 cup egg noodles, cooked
  1/2 can vegetables
  1 to 2 teaspoons garlic
  1 to 2 tablespoons butter
  1 teaspoon dried Italian seasoning
  1/2 teaspoon garlic powder
  1/4 cup shredded mozzarella cheese
Heat oven to 375 degrees F. Lightly spray 8 muffin cups with cooking spray. Separate dough into 8 biscuits; separate each biscuit into 2 layers. Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides. Spoon chicken, noodles, vegetables and garlic evenly into biscuit-lined cups. Place remaining biscuit halves over mixture; gently seal each biscuit. Spread biscuit tops with butter. Sprinkle with Italian seasoning and garlic powder. Top each with a sprinkle of cheese. Bake for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.

Chicken Pot Pie