muffin size Chicken Pot Pies

By jab120638

Ingredients

• 1 bag (12 oz) Green Giant™ Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce
• 1 can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)
• 2 cups chopped cooked chicken
• 1/4 cup shredded Parmesan cheese

Details

Servings 1
Cooking time 20mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 375°F. Microwave frozen vegetables as directed on bag.

2
Meanwhile, separate dough into 5 biscuits. Press or roll each to form 5-inch round. Press 1 biscuit into each of 6 ungreased jumbo muffin cups, overlapping top edges of cups.

3
Divide chicken evenly into biscuit-lined cups. Top each with vegetable mixture. Sprinkle each with Parmesan cheese.

4
Bake 12 to 15 minutes or until golden brown. Loosen edges with metal spatula to remove pot pies from pan.