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Recipe compliments of www.ITISAKEEPER.com
Chicken Pot Pie Grands Biscuits
Chicken Pot Pie Grands Biscuits are the perfect bite-sized comfort food. This new take on a classic recipe combines all the flavors of creamy chicken and vegetables that you love into a flaky biscuit crust.
Ingredients
- 2 cups Frozen Mixed Vegetables, thawed
- 1 cup Cooked Chicken, diced
- 1 10.75 ounce can Cream of Chicken Soup
- 1 16.3 ounce can Refrigerated Biscuits
- 1 cup Shredded Cheddar Cheese
Instructions
- 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.
- Top with shredded cheddar cheese.
- Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
- Cool 1 minute; remove from pan.
Christina's Notes
- Cream Sauce: Instead of using cream of chicken soup, you can make your own creamy sauce from our pot pie recipe.
- Cheese: Top the mini pies with your favorite cheese. Cheddar or mozzarella are both great choices.