- 2 cups Green Giant® frozen mixed vegetables, thawed
- 1 cup diced cooked chicken
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (16.3 ounce) can Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
- Heat oven to 375 degrees 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 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
03/19/2017
recipepes.com
grands!® mini chicken pot pies, recipe
PT15M
PT1H
5
455 calories
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