Tuesday, November 19, 2013

Mini Chicken Pot Pies


Ingredients:

  • 2 cups Green Giant® frozen mixed vegetables, thawed
  • 1 cup diced cooked chicken
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 (16 1/3 ounce) can flaky layers Pillsbury® Grands!® Flaky Layers refrigerated biscuits



Directions:

  1. Heat oven to 375°F In medium bowl, combine vegetables, chicken and soup; 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. 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.
  3. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
  4. Substitution/Expert Tips: Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
  5. If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.



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