Grands!® Mini Chicken Pot Pies

Ingredients

• 16.3 ounce grands!® flaky layers buttermilk biscuits refrigerated pillsbury® canned
• 1 cup meat from a rotisserie chicken diced cooked
• 10.8 ounce cream of chicken soup canned
• 2 cups vegetables mixed green frozen thawed giant®

Equipment

• bowl
• frying pan
• oven
• muffin liners

Directions

1. Heat oven to 375 degrees F. In medium bowl, combine vegetables, chicken and soup; mix well.
2. Press each biscuit into 5 1/2-inch round.
3. 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.
4. Bake at 375 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.