Lunch: Grands!® Mini Chicken Pot Pies
Chicken pot pie with just 4 ingredients? It couldn't get any easier!
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!™ refrigerated biscuits
Instructions
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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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
