Mini Chicken Pot Pies

Total Time:
42 min
Prep:
20 min
Cook:
22 min

Yield:
8 servings

Ingredients
  • 2 cups Great Value frozen mixed vegetables thawed
  • 1 cup diced cooked chicken
  • 1 can (10.75 oz.) condensed cream of chicken soup
  • 1 can (16.3 oz.) Pillsbury Grands Flaky Layers refrigerated biscuits
Directions
  • Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.

  • 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.

  • Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

  • Variations:

  • If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

  • Based on ingredient costs to create four servings of the recipe and side dish (Green Giant Tuscan Seasoned Broccoli Steamers).

  • Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.


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