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Chicken Pot Pie Biscuits Recipe – Easy 4 Ingredient Refrigerated Biscuit Hack

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Chicken Pot Pie Biscuits Recipe

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1 package (10 oz) frozen mixed vegetables
1 cup diced cooked chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated Original biscuits
(see my tips below)

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1:  Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup and 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.

3:  Spoon a generous 1/3 cup chicken mixture into each biscuit cup. Pull edges of dough over filling toward center.  Pleat and pinch dough gently to hold in place.

4:  Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute then remove from pan.

Darlene’s Tips: You can sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time. You can use any frozen (but thawed) veggies you want. Try this with other cooked meats, like ground beef, ham, turkey, whatever! 

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


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