Grands' Chicken Pot Pies (muffin tin)

By Joan_Z

Ingredients

• 2 cups California blend or your favorite 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® Grands!® Flaky Layers refrigerated biscuits

Preparation

Step 1

Heat oven to 375°F.

In medium bowl, combine vegetables, chicken and soup; mix well salt & pepper.

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 amount chicken mixture into each. center; pleat and

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

Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.