Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Once warm, add in your mixed vegetables and sauté them until they are nice and tender—about 5-7 minutes.
- In a bowl, combine your shredded chicken with the sautéed vegetables, cream of chicken soup, garlic powder, salt, pepper, and dried thyme.
- Roll out the biscuit dough and cut it into small rounds, about 3 inches in diameter.
- Grease a muffin tin and press each dough round into a cup, forming a little base for your filling.
- Fill each biscuit cup with the creamy chicken mixture until they are generously stuffed.
- Bake in your preheated oven for 15-20 minutes, or until the biscuits puff up and turn a lovely golden brown.
- Let them cool slightly before serving.
Nutrition
Notes
These bites can be stored in an airtight container in the refrigerator for up to three days. For reheating, pop them back in the oven at 325°F (160°C) for about 10 minutes.