Mini Chicken Pot Pies

By lisaS

Ingredients

• 2 cups Green Giant™ frozen mixed vegetables, thawed
• 1 cup diced cooked chicken
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 can (16.3 oz) Pillsbury™ Grand’s Flaky Layers refrigerated biscuits

Preparation

Step 1

• 1 Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; salt and pepper mix well
Spray muffin pan with pam.

• 2 Cut each biscuit into 4 pieces. Press each biscuit in each of 24 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.

• 3 Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

You can make same thing in a 13 x 9 pan. Put mixture down and top with the cut up biscuits, and bake until biscuits are done.