Grands Mini Chicken Pot Pies
- Active Time 20m
- Total Time 1h 5m
Chicken pot pie with just four ingredients? It couldn't get any easier!
- 1 can (16.3 ounces) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
- 1 cup diced cooked chicken
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 2 cups Green Giant® frozen mixed vegetables, thawed
Heat oven to 375 degrees F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place one round in each of eight greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup of chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375 degrees F for 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
nutrition information per serving
270 calories; 12g total fat; 20mg cholesterol; 830mg sodium; 33g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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