Ranch Chicken Pot Pie
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes
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- 8 oz Cream of chicken soup
- 2 tbsp Toby’s Ranch Dressing & Dip
- 1 cup frozen veggie mix
- 16 oz Buttermilk biscuit dough
Gather all ingredients. Preheat the oven to 375 F. In a large bowl, combine, cream of chicken soup, Toby’s Ranch Dressing & Dip, and Frozen veggies. Mix well until fully combined.
Spray a jumbo muffin pan with cooking spray and place a biscuit into each tin. Use shot glass or a spoon to press down the biscuits, creating a well at the center and poking holes into the base of each with a fork. Fill each one with the cream of chicken mixture, then bake for 20 minutes until the pies are golden brown.
Remove and serve with an extra drizzle of ranch. Enjoy!