MINI CHICKEN POT PIES WITH PILLSBURY PIE CRUST RECIPES

Name: Grands!™ Mini Chicken Pot Pies
Prep time: 20 min
Total time: 45 min
Yield: 8
Ingredients: 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)

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

Ingredients

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

MINI CHICKEN POT PIES RECIPE - PILLSBURY.COM

Mini Chicken Pot Pies Recipe - Pillsbury.com image

These little pot pies are big on flavor!

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 6

Ingredients

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1 can (19 oz) Progresso™ Traditional chicken noodle soup
1 to 2 tablespoons butter
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (1 oz)

Steps:

Heat oven to 375°F. Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray. Separate dough into 8 biscuits; separate each biscuit into 2 layers. Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
Drain soup; store in tightly covered container in refrigerator or freezer for later use. Spoon drained soup evenly into biscuit-lined cups. Place remaining biscuit halves over soup; gently seal each biscuit.
Spread biscuit tops with butter. Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
Bake at 375°F. for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.

Nutrition Facts : Calories 240 , CarbohydrateContent 27 g, CholesterolContent 15 mg, FatContent 2 , FiberContent 0 g, ProteinContent 7 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 850 mg, SugarContent 5 g, TransFatContent 3 1/2 g

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

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