Mini Chicken Pot Pies

Photo by Cindy W.
Adapted from pilsbury.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pilsbury.com

Ingredients

  • 2

    cups 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*

  • Can use Angel Biscuit dough

Directions

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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