Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 8 , 8 serving(s)
Ingredients: 2 cups frozen mixed vegetables, thawed (suggested -- Great Value); 1 cup diced cooked chicken; 1 (10 3/4 ounce) can condensed cream of chicken soup; 1 (16 1/3 ounce) can refrigerated biscuits (suggested -- Pillsbury Grands Flaky Layers)

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Recipe by Walmart

READY IN: 42mins

SERVES: 8

YIELD: 8

UNITS: US

INGREDIENTS

Nutrition

2

cups frozen mixed vegetables, thawed (suggested -- Great Value)
1

cup diced cooked chicken
1

(10 3/4 ounce) can condensed cream of chicken soup
1

(16 1/3 ounce) can refrigerated biscuits (suggested -- Pillsbury Grands Flaky Layers)

DIRECTIONS

Heat oven to 375°F In medium bowl, combine vegetables, chicken and soup; mix well.
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.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Variations: If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time. Based on ingredient costs to create four servings of the recipe and side dish (Green Giant Tuscan Seasoned Broccoli Steamers). Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.

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