Ingredients
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2
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1
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1
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1
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-
-
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Directions
Grands! Mini Chicken Pot Pies, , used terra cotta muffin cups, two regular muffins smooshed together, and baked them on the bottom rack as suggested They really came out great! A little more salt, a bit more herbs and they would have been perfect I will make them again!, I didn’t have the oversized muffin container so used a metal pan I couldn’t close the jumbo biscuits so had to do a biscuit like a cup with the ingredients added to the cupped biscuit I had to cook about 10 minutes longer than called for to get the biscuits to get cooked all the way through used a can of mixed vegetables instead of thawed out frozen Good flavor
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Steps
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1
Done
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Heat Oven to 375f in Medium Bowl, Combine Vegetables, Chicken and Soup; Mix Well. |
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2
Done
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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. |
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3
Done
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Bake at 375f 20 to 22 Minutes or Until Biscuits Are Golden Brown. Cool 1 Minute; Remove from Pan. |
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4
Done
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Substitution/Expert Tips: Substitute 2 Cups of Any Frozen (thawed) Vegetables You Have on Hand, Such as Broccoli, Corn, Peas or Green Beans, For the Mixed Vegetables. |
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5
Done
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If Your Family Loves Cheese, Sprinkle Some Shredded Cheddar Cheese Over Each Puff About 5 Minutes Before the End of the Baking Time. |
