MINI CHICKEN POT PIES PILLSBURY RECIPES

Steps:

• Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
• Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
• In 2-quart saucepan, mix 1 cup packed brown sugar, 1/4 cup cornstarch and 1 1/4 cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 1/2 cups pecan halves, chopped. Cool 10 minutes.
• Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.

Steps:

• Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Place the 1 cup frozen potatoes in small microwavable bowl. Cover with plastic wrap; microwave on High 4 minutes; set aside.
• In 10-inch nonstick skillet, cook beef with salt to taste over medium-high heat, stirring frequently, until brown; drain. Transfer to large bowl. In same skillet, cook mushrooms with salt to taste, until brown. Transfer to bowl with beef. Stir potatoes and Alfredo sauce into beef mixture.
• Meanwhile, separate dough into 8 biscuits; press each biscuit to form 5 1/2-inch round. Spoon 1/3 cup beef mixture onto each biscuit. Sprinkle 1 tablespoon cheese on top of each. Gather edges up and around filling, pinching and pleating dough around filling, leaving filling exposed on top. Place in muffin cups.
• Bake 22 to 24 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
• To freeze: After placing pies in muffin cups, wrap muffin pan in foil, and freeze completely. Transfer frozen pies to labeled gallon-size resealable freezer bag. To bake: Heat oven to 375°F. Remove desired number of pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil, and bake 8 to 12 minutes longer or until crust browns and instant-read thermometer inserted in center reads 165°F.