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
INGREDIENTS:
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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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DIRECTIONS:
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!
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