mini pot pies

Name: Mini Pot pies
Prep time: 20 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) frozen mixed veggies, thawed or steamed fresh; 1 cup(s) diced cooked chicken; 1 can(s) (10 3/4oz can cream of chicken soup; 1 can(s) grands flaky layers refrigerated biscuits

(1 RATING)

152 Pinches 1 Photo

Joyce Stone

L. P., MN

Updated on Oct 7, 2013

Easy......grab and go too...

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield 8 serving(s)

Ingredients

2 cups frozen mixed veggies, thawed or steamed fresh
1 cup diced cooked chicken
1 can (10 3/4oz can cream of chicken soup
1 can grands flaky layers refrigerated biscuits

How To Make mini pot pies

Step 1

Heat oven to 375. In medium bowl, combine veggies, chicken & soup. mix well

Step 2

Press each biscuit into approx 5 1/2" round. Place 1 round in each 8 greased regular size muffin tin. Firmly press in bottom and up sides forming a 3/4" rim. Spoon generous 1/3 c mixture into each. Pull edges of biscuit over filling towards center. Pleat and pinch entry to hold in place.
Step 3

Bake at 375 for 20-22 minutes or til biscuits are golden brown. Cool one minute, remove from pan.
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