Grands! Mini Chicken Pot Pies Just 4 ingredients? It couldnt get any easier! ✿´¯`*•.¸¸✿✿´¯`*•.¸¸✿✿´¯`*•.¸¸✿✿´¯`*•.¸¸✿Share to Save to your Timeline for later use...☆Friend me on FB ☆and..JOIN my FREE RECIPE GROUP: https://facebook/groups/recipesgaloreandmore/... Ingredients 2 cups Green Giant™ frozen mixed vegetables, thawed 2 cup diced cooked chicken 2 can (10 3/4 oz) condensed cream of chicken soup 2 cans (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits Steps 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 2 pans of 8 greased 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. 16 Servings * If freezing them for later, cut down on baking time. Bake til temp of 160 degrees but dont let it brown to much, they will finish browning when you reheat them. If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time. Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
Posted on: Sun, 26 Oct 2014 05:20:28 +0000
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