Mini Chicken Pot Pies.

[oldsparkey]

These are easy to make and really good. When we have the kids over I make them and two are plenty for a person.

Ingredients

2 cups Green Giant™ frozen mixed vegetables, thawed
1cup diced cooked chicken
( I use some of the precooked Tyson Grilled & Ready fully cooked Oven Roasted Diced Chicken Breast you find in the frozen foods section. )

1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

1 Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
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 Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

 

[Wannabe]

Now, that looks tasty. That would be good for two people. I would have to make three or four dozen for my bunch. The wife uses a big casserole dish to make turkey pot pie out of left over turkey and there usually very little left.
Bob

 

[oldsparkey]

These are good for when you want a Chicken Pot Pie but do not want to take all day to make one. Especially when using the already cooked and diced Chicken breasts. They are some quick , easy and tasty ones.