Tuesday, September 27, 2016

::Quick & Easy Mini Chicken Pot Pies::

Easy Mini Chicken Pot Pies
Easy Mini Chicken Pot Pies


2 cups frozen mixed vegetables, thawed
2 boneless chicken breast, cooked, diced and seasoned to taste

1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits

1) pre Heat your oven to 375°F.
2) Mix well in a bowl; combine vegetables, chicken and soup.
3) Flatten each biscuit into 5 1/2-inch round circle.
4) Place 1 round in each of 8 greased regular-size muffin cups. Press in bottom and up the side to form the pie cup.
5) Spoon in a generous amount of chicken mixture into each cup.
6) Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F for about 20 minutes or until biscuits are golden brown.
9) Cool 1 minute; remove from pan.
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