Corned Beef and Swiss Mini Pot Pies

By á-75231

These Corned Beef and Swiss Mini Pot Pies are delicious snacks that you can have hot and waiting for the kids when they come home from school.

Ingredients

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

Details

Servings 1
Cooking time 40mins
Adapted from pillsbury.com

Preparation

Step 1

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

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

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.

Bake until golden brown.

Serve and enjoy!