Quick & Easy Mini Chicken Pot Pies

Quick & Easy Mini Chicken Pot Pies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups frozen mixed vegetables, thawed

  • 2

    boneless chicken breast, cooked, diced and seasoned to taste

  • 1

    can (10¾ oz) condensed cream of chicken soup

  • 1

    can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits

Directions

1) pre Heat your oven to 375°F. 2) Mix well in a bowl; combine vegetables, chicken and soup. 3) Flatten each biscuit into 5 1/2-inch round circle. 4) Place 1 round in each of 8 greased regular-size muffin cups. Press in bottom and up the side to form the pie cup. 5) Spoon in a generous amount of chicken mixture into each cup. 6) Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. Bake at 375°F for about 20 minutes or until biscuits are golden brown. 9) Cool 1 minute; remove from pan.


Nutrition

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