Grands!® Mini Chicken Pot Pies

Submitted by Pillsbury

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• Ready In: 42mins
• Ingredients: 4
• Yields: 8 Pies
• Serves: 8

ingredients

• 2 cups Green Giant® frozen mixed vegetables, thawed
• 1 cup diced cooked chicken
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (16 1/3 ounce) can flaky layers Pillsbury® Grands!® Flaky Layers refrigerated biscuits

directions

1. Heat oven to 375°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°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
4. Substitution/Expert Tips: Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
5. If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

Reviews

[lolablitz]

This recipe needs work. I don't think it was properly tested. I've made these mini chicken pot pies several times in the past but this recipe was off. There is too much filling for the 8 biscuits and the grands are too big to cook properly. I ended up using two cans of 8 biscuits and adjusted the baking time to 26 minutes and some were still doughy in the middle. I looked back into my reviews and found that the regular 7.5 ounce cans of biscuits (12 in a pack) work much better.

 

[Iisa C.]

I just finished my mini chicken pot pies they came out beautifull pop out of the muffin pan like muffins . Thanks they're delisious.

 

[Cheryl F.]

I used terra cotta muffin cups, two regular muffins smooshed together, and baked them on the bottom rack as suggested. They really came out great! A little more salt, a bit more herbs and they would have been perfect. I will make them again!

 

[R Register]

I didn't have the oversized muffin container so I used a metal pan. I couldn't close the jumbo biscuits so had to do a biscuit like a cup with the ingredients added to the cupped biscuit. I had to cook about 10 minutes longer than called for to get the biscuits to get cooked all the way through. I used a can of mixed vegetables instead of thawed out frozen. Good flavor.

 

[Susan]

Love this recipe, it's easy and a comforting dinner. The leftovers can be easily re-heated and taste just as good.