Wednesday, May 8

Chicken Pot Pie Poppers

Ingredients:
1 1/2 cups cooked, diced chicken (season to your taste)
1 can Campbell's Cream of Chicken soup
2 cups diced vegetables (I used frozen mixed veggies that were cooked)
1 cup shredded cheddar cheese
1 can Pillsbury Biscuits

Directions:
Preheat oven to 400F.
Cook your chicken, cool and dice.
In a large bowl, combine the chicken, soup, fresh vegetables, cheese, onion powder and garlic powder.
Grease a 9 X 13 with cooking spray.  Roll out the Pillsbury biscuits until flat and semi-thin. Evenly spoon the chicken mixture into a flattened biscuit and then pinch the bottom shut.  I filled mine and had quite a bit left over. There was almost enough left over to fill another can of flattened biscuits.
Bake the poppers for 12-15 minutes.  Once done, remove from oven and allow to rest for about 3 minutes before removing from pan and serving.

Note:
I seasoned the chicken with the garlic powder, onion powder, and chili powder.

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