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Pillsbury Grands Mini Chicken Pot Pies

Whipped up with just four ingredients? Could be dangerously good!

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Pillsbury Grands Mini Chicken Pot Pies
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
Ingredients
  • 2 cups Green Giant® frozen mixed vegetables, thawed
  • 1 cup diced cooked chicken
  • 1 can (10¾ oz) condensed cream of chicken soup
  • 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Instructions
  1. ) Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
  2. ) Press each biscuit into 5½-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming ¾-inch rim. Spoon a generous ⅓ cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  3. ) Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.


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