PILLSBURY BISCUIT POT PIES 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

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

Ingredients

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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