Let's Bake Mini Chicken Pot Pies Using Pillsbury Biscuits & Campbell's Soup!
Today Jill is useing Pillsbury Biscuits and Campbell's Soup to make a tasty and oh-so-easy quick Chicken Pot Dinner!
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Mini Chicken Pot Pies
Ingredients
8 oz. frozen peas & carrots cooked
2 cups diced cooked chicken
**1can (10 1/2 oz) condensed cream of chicken soup
1can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
**I added ¼ cup finely chopped onion, and ¼ cup finely cut celery.
Pepper to taste (I didn’t add salt)
Heat oven to 375°F. In medium bowl, combine vegetables, 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. 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. NOTE: I found it difficult to pull the dough up over the filling, so I cut little strips and created a lattice top instead.
Bake 25-30 minutes or until biscuits are golden brown. Cool 1-2 minutes. Remove from pan. (My bake time was 28 minutes)
**NOTES:
"The Director" feels that this was a little too much onion and celery -- so you might add a bit less.)
Regarding the canned soup: If you wanted a bit more sauce, you could add a few tablespoons milk.
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