Mini Chicken Pot Pies

Mini Chicken Pot Pies

Mini Chicken Pot Pies

Mini Chicken Pot Pies

Mini Chicken Pot Pies

Course Appetizer

Ingredients
  

  • 1 bag of frozen mixed vegetables (at least 1 lb)
  • About 10 oz of cooked chicken or turkey
  • 1 can of condensed cream of chicken soup
  • 1 can (16.3 oz) Pillsbury Grand Flaky LayersRefrigerated Original Biscuits

Instructions
 

  • Preheat oven to 375 degrees.
  • Spray 8 regular size muffin cups with cooking spray(preferably Bakers Joy)
  • In a medium bowl, mix vegetables, chicken or turkey,and cream of chicken soup. Season with salt andpepper or your choice of spices.
  • Press each biscuit until about 5 1/2 -inches in diameterand place 1 in each of the 8 greased muffin cups. Firmlypress dough in bottom and up the 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. Pinchdough gently to hold in place.
  • Optional – use spray butter to give golden crust
  • Bake 25-30 minutes or until dough is deep goldenbrown and mixture is heated through.
  • Wait 3 to 5 minutes before removal.
Keyword Mini Chicken Pot Pies, nissan
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