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.
Cook Time 30 minutesminutes
Servings 8Servings
Ingredients
1package10 oz frozen mixed vegetables, cooked
1cupdiced cooked chicken
1can10 1/2 oz condensed cream of chicken soup
1can16.3 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.