Grands!™ Mini Chicken Pot Pies
Recipe Courtesy of Pillsbury Kitchens, October 6, 2019. https://www.pillsbury.com/recipes/grands-mini-chicken-pot-pies/0e592952-6d19-403c-b156-882da7be33cfThese mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—they’re a simple and delicious dinner option you can easily customize to satisfy any picky eaters at the table.
Servings 8 Servings
Ingredients
- 1 package 10 oz frozen mixed vegetables, cooked
- 1 cup diced cooked chicken
- 1 can 10 1/2 oz condensed cream of chicken soup
- 1 can 16.3 oz Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
Instructions
- 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 upside, 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 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Notes
Optional: Sprinkle some shredded cheddar cheese over each pot pie about 5 minutes before the end of the baking time. Substitute any frozen (cooked) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
