A couple weeks ago I posted a yummy recipe of Chunky Buffalo Chicken. I made a triple batch of it because I had several pounds of chicken that I thawed out and it needed to be used. I love to do things like this to help expedite a meal later in the week. This saves so much time. So this is a “leftover remix!”

Mini Buffalo Chicken Pot PiesServings: 12
Prep Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:
Chunky Buffalo Chicken
1/2 packet of Ranch mix
1 container of grands layers biscuits
2 cups of frozen veggie mix (peas, carrots, and corn)
1 cup of chopped onion
1 can of cream of chicken soup

Directions:
1. Preheat oven to 375°. Spray each cup in a regular sized muffin tin.
2. Split the biscuit in half by pulling a thick layer. Place a piece of biscuit in each cup in a regular sized muffin tin.
3. Caramelized the onion in a little extra virgin olive oil.
4. In a bowl, mix together the caramelized onion, veggies, Ranch mix, and soup.
5. Put about a 1/4-1/3 of a scoop of chicken mixture on top of the biscuit until each biscuit is covered and all chicken mixture is used.
6. Take the leftover biscuit pieces, rip or cut them in half and place a piece on top of the chicken mixture in each muffin tin.
7. Place in oven and cook for 15 minutes or until biscuits are done.

~Adapted from Pillsbury

Mini Buffalo Chicken Pot Pies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 12
Ingredients
  • Chunky Buffalo Chicken
  • ½ packet of Ranch mix
  • 1 container of grands layers biscuits
  • 2 cups of frozen veggie mix (peas, carrots, and corn)
  • 1 cup of chopped onion
  • 1 can of cream of chicken soup
Instructions
  1. Preheat oven to 375°. Spray each cup in a regular sized muffin tin.
  2. Split the biscuit in half by pulling a thick layer. Place a piece of biscuit in each cup in a regular sized muffin tin.
  3. Caramelized the onion in a little extra virgin olive oil.
  4. In a bowl, mix together the caramelized onion, veggies, Ranch mix, and soup.
  5. Put about a ¼-1/3 of a scoop of chicken mixture on top of the biscuit until each biscuit is covered and all chicken mixture is used.
  6. Take the leftover biscuit pieces, rip or cut them in half and place a piece on top of the chicken mixture in each muffin tin.
  7. Place in oven and cook for 15 minutes or until biscuits are done.

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