Grands! Mini Chicken Pot Pies

Name: Grands! Mini Chicken Pot Pies
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 Servings
Ingredients: 2 cups Green Giant™ frozen mixed vegetables, thawed; 1 cup diced cooked chicken; 1 can (10 3/4 oz) condensed cream of chicken soup; 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

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Level: Easy
Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 8 Servings

[DRAFT]

Level: Easy
Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 8 Servings

Ingredients

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2 cups Green Giant™ frozen mixed vegetables, thawed

1 cup diced cooked chicken

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

Directions

1. Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well. 2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. 3. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.