Chicken Pot Pie Puffs with Biscuits

By MJH

Ingredients

• Cream Soup Mix:
• 2 cups frozen mixed vegetables - thawed
• 1 cup cooked chicken - diced
• 1 10.75 oz can cream of chicken soup
• 1 16.3 oz can refrigerated biscuits
• 1 cup shredded cheddar cheese
• 1 cup non-fat dried milk
• 3/4 cup cornstarch
• 1/4 cup bouillon (chicken, beef or vegetable)
• 4 Tbsp dried minced onions
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp ground black pepper

Details

Preparation time 8mins
Cooking time 30mins

Preparation

Step 1

Heat oven to 375°F.
In medium bowl, combine vegetables, chicken and soup; 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.
Top with shredded cheddar cheese.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
Cool 1 minute; remove from pan.


Cream Soup Mix:

Combine all ingredients together in a large bowl. Transfer to an air tight container. To make the equivalent of one can of condensed soup, mix 1/3 cup of soup mix with 1 1/4 cup water. Whisk together and cook until thickened.