Mini Chicken Pot Pie Delight (Print Version)
# Ingredients:
→ Filling
01 -
1 package (10 oz) frozen mixed vegetables, cooked
02 -
1 cup diced cooked chicken
03 -
1 can (10.5 oz) condensed cream of chicken soup
→ Dough
04 -
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
# Instructions:
01 -
Preheat the oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In a medium bowl, combine the mixed vegetables, diced chicken, and cream of chicken soup until well mixed.
02 -
Flatten each biscuit into a 5.5-inch-diameter round. Place one round into each of the 8 greased muffin cups, pressing firmly at the bottom and up the sides to form a 3/4-inch rim.
03 -
Spoon a generous 1/3 cup of the chicken mixture into each biscuit-lined muffin cup. Fold the edges of the dough over the filling toward the center, pleating and pinching lightly to secure.
04 -
Bake for 25 to 30 minutes, or until the biscuits are golden brown. Let cool for 1 minute before removing the mini pot pies from the pan.