MINI BEEF POT PIES RECIPES

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CORNED BEEF AND SWISS MINI POT PIES RECIPE - PILLSBURY.COM



Corned Beef and Swiss Mini Pot Pies Recipe - Pillsbury.com image

This easy pot pie recipe is a fun and festive play on a Reuben sandwich. Make it a meal with a side of veggies or a side salad.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 6

8 oz thinly sliced cooked corned beef, coarsely chopped
1 cup shredded Swiss cheese (4 oz)
1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
1 tablespoon Dijon mustard
1 teaspoon caraway seed, if desired
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Steps:

  • Heat oven to 375°F. Grease or spray 8 regular-size muffin cups with cooking spray.
  • In large bowl, mix corned beef, cheese, soup, mustard and caraway seed until well combined.
  • Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1/3 cup meat mixture in center of each round. Gently pull edges up and around filling, and place into muffin cups. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place, leaving some of the filling exposed.
  • Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Nutrition Facts : Calories 300 , CarbohydrateContent 30 g, CholesterolContent 30 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 14 g, SaturatedFatContent 6 g, ServingSize 1 Mini Pot Pie, SodiumContent 1100 mg, SugarContent 6 g, TransFatContent 0 g

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

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