Posted by
Darlene on March 21, 2019 at 9:19 am
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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!
Mini Chicken Pot Pies Recipe
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INGREDIENTS:
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1 package (10 oz or about 2 cups) frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10.75 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits
(see my tips below)
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DIRECTIONS:
Step 1: Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup. Mix well.
Step 2: Flatten each biscuit by pressing in your hands until it’s about 5 inches 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. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Step 4: Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; 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. You can also used canned but their texture will be softer. Also 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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