Muffin Tin Chicken Pot Pies
Good morning and happy Tuesday! I hope everyone had a nice Labor Day weekend. I know I did! I woke up this morning to a nice giveaway win, but I also woke up to Kevin having COVID :( It's been one of those weeks...or maybe years, I don't know. I'm still recovering from COVID (I had it in July) but I am feeling better day by day. A few nights ago I had some energy so I made these Muffin Chicken Pot Pies. They are actually fairly easy to make and they were SO good. They were the perfect size too. I could have probably been fine eating one, but I did eat two, they were that good:) This recipe is from Taryn Newton on Facebook . I used boiled chicken breast, shredded, instead of Rotisserie Chicken and eliminated salt. Super good, crispy biscuit, soft inside, and a great combination of flavors. We also used one cup of veggies instead of two. I love the idea of making pot pies but sometimes making it from scratch can be too much. Since it was only Kevin and I, I wanted to make som