Quick & Easy Mini Chicken Pot Pies

Quick & Easy Mini Chicken Pot Pies
The family will love coming home to these on a cold chilly day!
  • 2 cups frozen mixed vegetables, thawed
  • 2 boneless chicken breast, cooked, diced and seasoned to taste
  • 1 can (10¾ 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 5½-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.
  7. Bake at 375°F for about 20 minutes or until biscuits are golden brown.
  8. ) Cool 1 minute; remove from pan.

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