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Mini Pot Pies Recipe

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This recipe for Mini Pot Pies is from Brush And Floss Dental Center's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup diced cooked chicken
2 cups frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded cheese (any kind you like)
1 (16.3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
Directions:
Directions:
Heat oven to 375 degrees. In medium bowl, combine chicken, vegetables, soup and cheese. Mix well.

Place each biscuit into 8 greased regular-size muffin cups. Firmly press in bottom and up side. Spoon a generous 1/3 cup chicken mixture into each.

Bake for about 20 minutes or until biscuits are golden. Watch carefully, if they get brown they will be dry! Cool 1 minute, remove from pan.

 

 

 

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