Corned Beef and Swiss Mini Pot Pies

By carvalhohm2

Ingredients

• 8 oz thinly sliced cooked corned beef, coarsely chopped
• 1 cup shredded Swiss cheese (4 oz)
• 1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
• 1 tablespoon Dijon mustard
• 1 teaspoon caraway seed, if desired
• 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

Details

Servings 8
Cooking time 40mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 375°F. Grease or spray 8 regular-size muffin cups with cooking spray.

2 In large bowl, mix corned beef, cheese, soup, mustard and caraway seed until well combined.

3 Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1/3 cup meat mixture in center of each round. Gently pull edges up and around filling, and place into muffin cups. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place, leaving some of the filling exposed.

4 Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.