Recipe courtesy of Walmart

Mini Chicken Pot Pies

  • Total: 42 min
  • Prep: 20 min
  • Cook: 22 min
  • Yield: 8 servings
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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


  1. 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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