Grands!® Mini Chicken Pot Pies recipe

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Ingredients

2 cups Green Giant® frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup
1 (16.3 ounce) can Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits

Nutrition Info

263.9 calories
carbohydrate: 30.1 g
cholesterol: 11.8 mg
fat: 12 g
fiber: 1.5 g
protein: 8.9 g
saturatedFat: 2.8 g
servingSize: -
sodium: 804.7 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 375 degrees 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 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute, remove from pan.

Recipe Yield

8 servings

Recipe Note

Chicken pot pie with just 4 ingredients? It couldn't get any easier!

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