Mini Chicken Pot Pies
1 package (10 oz) frozen mixed vegetables, cooked
1 cup diced cooked chicken
1 can (10 ½ oz) condensed cream of chicken soup
1 can (16.3 oz) refrigerated Grands! Flaky Layers Biscuits (8 count)
1. Heat oven to 375 F. In medium bowl, combine vegetables, chicken & soup; mix well.
2. Press each biscuit into 5 1/2-inch round circles. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom & up sides, forming ¾-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat & pinch dough gently to hold in place.
3. Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minutes; remove from pan
This week’s recipe provided by Southern Heritage Real Estate.