Grands!® Mini Chicken Pot Pies

1. 1

   Heat oven to 375u00b0F In medium bowl, combine vegetables, chicken and soup; mix well.

2. 2

   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.

3. 3

   Bake at 375u00b0F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

4. 4

   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.

5. 5

   If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

* Per serving · 4 servings · Values may vary.

No additional tips available.