Mini Pork Pot Pie

Mini Pork Pot Pie

Ingredients

  • 1 (16.3 ounce) can refrigerated jumbo biscuits
  • 1 cup diced cooked Smithfield® Garlic & Herb Seasoned Loin Filet or Sirloin Roast
  • 1 cup chopped frozen broccoli florets, thawed
  • 1 (10.75 ounce) can condensed broccoli cheese soup
  • Shredded Swiss or Cheddar cheese (optional)


Directions

  1. Heat oven to 375 degrees F. Separate biscuits and press with hands into a 5- to 6-inch circle. Place 1 round in each of 8 regular-size muffin cups. Firmly press in bottom and up sides, forming 1/2-inch rim.
  2. Combine remaining ingredients; mix well. Spoon filling into each biscuit crust, pushing into crust and mounding on top. If desired, sprinkle top of each with 1 tablespoon shredded cheese.
  3. Bake at 375 degrees F for 25 to 30 minutes until biscuits are golden brown. Cool in pan 5 minutes before removing to serve.

04/03/2018
Mini Pork Pot Pie, recipe PT15M PT1H 5 455 calories

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