Grands!® Chicken Pot Pie Puffs
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!® Flaky Layers refrigerated biscuits
Prehead oven to 375°F.
In medium bowl, combine vegetables, chicken and soup and 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 sides, forming 3/4-inch rim.
Spoon a generous 1/3 cup of the chicken mixture into each muffin cup.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
Cool 1 minute; remove from pan.
You can substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.
Pairs Well With
My kid's current favorite recipe… and mine too since it's so easy!!