March 22, 2017

Chicken Pot Pie In A


10.5 oz can Cream of Chicken Soup
5 oz Frozen Veggies (Carrots, Corn, Green Beans)
1 tsp Garlic Powder
1 small Rotisserie Chicken, shredded, skin & bones discarded
Kosher Salt & Pepper
1 can Biscuits
Preheat oven to 350 degrees. Mix together soup, veggies, garlic powder, chicken, and salt & pepper in a bowl. Fill 4 oven safe mugs 3/4 of the way up with pot pie filling and top each with 1 biscuit. Bake until biscuits are golden brown, 15-20 min.

Double all ingredients to make 8 cups instead.