Mini Chicken Pot Pies

Ingredients

• 1 can Grands biscuit dough (Use enough dough for approximately 8 biscuits; press one biscuit into each muffin-tin cup.)
• 10 oz Frozen mixed vegetables (Steam before adding to the filling; cool briefly after steaming.)
• 10.5 oz Cream of chicken soup (One standard can.)
• 2 cups Shredded rotisserie chicken (Shred the cooked chicken before measuring; the creator used rotisserie chicken.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly spray a standard muffin tin with nonstick cooking spray so the biscuit cups release easily after baking.

2. 2

   Steam the frozen mixed vegetables according to the package directions until heated through. Let them cool briefly so they do not excessively thin or warm the filling mixture.

3. 3

   Separate the biscuit dough and press one biscuit into each muffin-tin cup, working it up the sides to form a small pastry shell. Avoid stretching the dough so thin that the filling can leak through.

4. 4

   Place the shredded rotisserie chicken in a mixing bowl.

5. 5

   Add the steamed mixed vegetables to the bowl with the chicken.

6. 6

   Add the can of cream of chicken soup and stir until the chicken and vegetables are evenly coated in the creamy sauce.

7. 7

   Spoon the chicken-and-vegetable mixture into each biscuit cup, dividing it evenly among the muffin-tin wells. Do not overfill; leave the dough edges visible around the filling.

8. 8

   Bake at 350°F (175°C) for 30–35 minutes, until the biscuit dough is golden brown and the filling is hot and bubbling.

9. 9

   Let the mini pot pies rest in the muffin tin for a few minutes before carefully removing and serving them warm.

Notes

The source specifies steaming the frozen vegetables before mixing. Baking time may vary by oven and muffin tin; continue baking until the biscuit dough is fully golden and cooked through.

Nutrition per serving

• main
• American
• baked
• easy
• muffin-tin
• comfort food
• family-friendly