10.8 ounce campbell's® condensed cream of chicken soup fat free 98% canned Regular or
1.5 cups meat from a rotisserie chicken cubed cooked
10 servings flour all-purpose
16 ounce vegetables mixed frozen thawed
0.5 cup cheddar cheese shredded
Equipment
bowl
frying pan
oven
wire rack
pot
Directions
Heat the oven to 350 degrees F. Spray 10 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
Sprinkle the flour on the work surface.
Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level. Top each with about 2 teaspoons cheese.
Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted.
Let the pot pies cool in the pan on a wire rack for 5 minutes.
