grands!® mini chicken pot pies

grands!® mini chicken pot pies
  • 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


  1. Heat oven to 375 degrees 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 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

03/19/2017
grands!® mini chicken pot pies, recipe PT15M PT1H 5 455 calories

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