Mini Pot Pies
2 cups frozen mixed vegetables, thawed
1 can cooked chicken (or diced cooked chicken)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (8 count) Pillsbury Grands Flaky biscuits
(Layers - refrigerated)
Heat oven to 375 F.
Grease 8 regular-size muffin cups.
In a medium bowl, combine vegetables, chicken and chicken soup; mix well. Set aside.
Press each biscuit into 5 1/2-inch rounds. Place 1 round biscuit into greased muffin cups. Firmly press in bottom and the sides, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each biscuit. Pull edges of douh over filling toward the center of biscuit and pleat and pinch dough gently to hold in place.
Makes 8 servings.
Bake 20-22 minutes or until golden brown. Cool 1 minute; remove from muffin cups and serve.
Have a great day!