Grands Mini Chicken Pot Pies

Chicken pot pie with just 4 ingredients? It couldn't get any easier!

Photo by lilangel s.
Adapted from pillsbury.com

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

Ingredients

  • 2

    cups Green Giant 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

Directions

1) Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well. 2) 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. 3) Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan. *** If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time. **** Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.

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