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    Grands! Mini Chicken Pot Pies

    Grands! Mini Chicken Pot Pies

    Photo by Laura A.

    • Prep Time


    • Cook Time


    • Servings



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    • 2

      C Green Giant® frozen mixed vegetables, thawed

    • 1

      C diced cooked chicken

    • 1

      can (10¾ oz) condensed cream of chicken soup

    • 1

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


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


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