Step 1
These are the basic ingredients you’ll need.
Step 2
Pull the meat off of the rotisserie chicken and dice ½”, place in a mixing bowl and then stir in the frozen vegetables and chicken gravy.
Step 4
Separate biscuits and on a lightly floured surface, roll (or press) each one out to a 5” to 6” round diameter and press into a medium size muffin tin which has been sprayed lightly with a non-stick vegetable spray.
Step 5
Place approximately 1/3 cup of the chicken mixture into each cup, and fold over the extra dough around the top edge to generally cover the surface of the chicken filling.
Step 6
Brush with a beaten egg wash and bake approximately 25 minutes at 350 F. or until medium brown.
Serve with additional Cream of Chicken Soup as a sauce.
With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattleman’s Pit Master Christian Huerta, born in San Diego, California, but who now makes...