Grands!® Mini Chicken Pot Pies

Chicken pot pie with just 4 ingredients? It couldn't get any easier!

Rated 4.4 from 105 votes

Prep Time

20M

Total Time

45M

Servings

8 servings

2 cups Green Giant® frozen mixed vegetables, thawed

1 cup diced cooked chicken

1 (10.75 ounce) can condensed cream of chicken soup

1 (16.3 ounce) can Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits

Sponsored Links

Heat oven to 375 degrees 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 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Grands!® Mini Chicken Pot Pies

What You Need

Instructions

Popular Recipes List