CHICKEN POT PIES CRESCENT ROLLS RECIPES

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GRANDS!™ MINI CHICKEN POT PIES RECIPE - PILLSBURY.COM



Grands!™ Mini Chicken Pot Pies Recipe - Pillsbury.com image

These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—mini pot pies are a simple and delicious dinner option you can easily customize to satisfy any picky eaters at the table. Individual chicken pot pies are a great make-ahead meal too, for lunches or busy weeknights.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 4

1 package (10 oz) frozen mixed vegetables, cooked
1 cup diced cooked chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Steps:

  • 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 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Nutrition Facts : Calories 250 , CarbohydrateContent 31 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 1 g, ProteinContent 10 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 730 mg, SugarContent 6 g, TransFatContent 0 g

INDIVIDUAL CHICKEN POT PIES RECIPE - PILLSBURY.COM



Individual Chicken Pot Pies Recipe - Pillsbury.com image

Flaky biscuits top these veggie-packed pot pies. The individual servings are a nice change from passing hot pie pans or casserole dishes at the table.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 13

1/4 cup margarine or butter
1/3 cup all-purpose flour
Dash pepper
1 can (10 1/2 oz) condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken or turkey
1/3 cup chopped onion
1 can (4 oz) mushroom pieces and stems, drained
1 cup frozen sweet peas
1 cup frozen sliced carrots
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
Additional milk, if desired
Sesame seed, if desired

Steps:

  • Heat oven to 350°F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.
  • In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed.
  • Bake 17 to 20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 380 , CarbohydrateContent 35 g, CholesterolContent 30 mg, FatContent 2 , FiberContent 2 g, ProteinContent 18 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 980 mg, SugarContent 9 g, TransFatContent 5 g

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