Packed with loads of mixed veggies and diced chicken, these 4-ingredient mini chicken pot pies are a fantastically quick and easy weeknight meal… I love baking them in individual ramekins for easy serving!
PREPARATION TIME
ingredients
2 cups frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (16.3 oz.) Pillsbury Grands! refrigerated biscuits
instructions
Preheat oven to 375 degrees.
In a medium bowl, combine vegetables, diced 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, or press them into 8 greased ramekins. 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.
Bake at 375 degrees for 20-22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan or serve directly in ramekins.
