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Grands mini chicken pot pies Recipe

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This recipe for Grands mini chicken pot pies is from No Empty Plates, 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:  
Ingredients

1
package (10 oz) frozen mixed vegetables, cooked
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 Original biscuits
Directions:
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 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

 

 

 

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