Grands!® Mini Chicken Pot Pies

By deb49

Ingredients

• 2 2
• cups Green Giant™ frozen mixed vegetables, thawed
• 1 1
• cup diced cooked chicken
• 1 1
• can (10 3/4 oz) condensed cream of chicken soup
• 1 1
• can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
• Step
• 1 c chedder cheese

Preparation

Step 1

Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup and cheese; 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.