Easy Mini Chicken Pot Pies Flaky Mini Chicken Pot Pies with Creamy Veggie Filling Ingredients: 2 cups cooked, shredded chicken 1 cup frozen peas and carrots, thawed 1/2 cup corn kernels (optional) 1 can (10.5 oz) cream of chicken soup 1/2 cup milk 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste 1 tube refrigerated biscuit dough (8-count) 1/2 cup shredded cheddar cheese (optional) Fresh parsley, chopped, for garnish (optional) Directions: Preheat oven to 375°F (190°C). Lightly grease a muffin tin (8–10 wells). In a large bowl, mix the shredded chicken, peas and carrots, corn, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined. Separate biscuit dough and flatten each piece into a 4–5 inch round. Press each round into a muffin cup, forming little crusts. Spoon the chicken mixture evenly into the biscuit cups, filling them nearly to the top. Sprinkle with shredded cheddar if using. Bake for 20–25 minutes, or until biscuits are golden brown and filling is bubbly. Let cool slightly before removing from tin. Garnish with fresh parsley if desired and serve warm. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 330 kcal | Servings: 8 mini pot pies #chickenpotpie #easyrecipes #comfortfood #minipies #familyfriendly #muffintinmeals #weeknightdinner #chickenrecipes #creamyfilling #biscuitcrust #easybaking #homemadecomfort #freezerfriendly #simpledinners #mealprepideas #kidsfavorites #chickenmeal #quickbakes #savorypies #biteSized Dinner just got easier AND cuter These Easy Mini Chicken Pot Pies are creamy, flaky, and totally craveable.

Mochi Ice Cream Chewy Japanese Mochi Ice Cream Bites Ingredients: 1 cup glutinous rice flour (Mochiko) 1/4 cup granulated sugar 3/4 cup water Cornstarch (for dusting) 1 pint ice cream (any flavor), scooped into small balls and frozen solid Directions: Scoop your ice cream into small balls using a cookie scoop or tablespoon and place on a tray lined with parchment paper. Freeze for at least 1 hour until firm. In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and water until smooth. Cover the bowl loosely with plastic wrap and microwave for 1 minute. Stir, then microwave in 30-second intervals (about 2-3 more times), stirring between each, until the mochi dough becomes thick and slightly translucent. Dust a clean surface generously with cornstarch and transfer the hot mochi dough onto it. Sprinkle more cornstarch on top and roll out the dough to about 1/4 inch thickness. Using a round cutter (about 3.5 inches), cut circles from the dough. Place them on a tray and refrigerate for 15 minutes. Working quickly, wrap each frozen ice cream ball with a mochi round, pinching the edges to seal. Return to the freezer for 2 hours before serving. Prep Time: 30 minutes (plus freezing time) | Cooking Time: 5 minutes | Total Time: 2 hours 35 minutes Kcal: 140 kcal (per mochi) | Servings: 10 pieces #mochi #mochiicecream #japanesedessert #riceflourdessert #glutenfreedessert #asianinspired #frozentreats #icecreamrecipes #homemademochi #dessertideas #easyrecipes #summertreat #sweetsnacks #coldsnacks #biteSizedesserts #glutenfreebites #chewydessert #stickyandcold #asianfusionrecipes #homemadesweets These chewy and creamy Mochi Ice Cream bites are the perfect way to cool off! Soft mochi dough wraps around your favorite ice cream flavor – homemade heaven!