Simple, quick, and super easy Pot Pie out of your oven in a half hour.Difficulty: Beginner
Cuisine American
Keyword Chicken, Turkey
Method Oven
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 8
Calories 250kcal
Equipment
Muffin Tin 8 cup, greased
Medium Mixing Bowl
INGREDIENTS
1can16.3 oz refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
Filling
1pkg.10 oz Frozen Mixed Vegetables * - cooked
1cupcooked Chicken - diced
1can10 1/2 oz Cream Of Chicken Soup, - unfiluted
¼tsp.Poultry Seasoning
⅛tsp.Onion Salt, Pepper, and Ground Thyme
INSTRUCTIONS
Heat oven to 375°F.
In medium bowl, combine vegetables, chicken and soup; mix well.
Flatten each biscuit into a 5 1/2" round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press into the bottom and up the sides forming 3/4" rim above the pan.
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.
Cover lightly with a foil tent for the first 10 minutes.
Brush with melted butter and sprinkle with shredded Chedar Cheese for last 5 minutes.
Bake 25 to 30 minutes or until biscuits are golden brown. Watch to prevent over browning.
Cool 1 minute; remove from pan.
Notes
* - Substitute your favorite frozen (cooked) vegetables, such as broccoli, corn, peas or green beans, for the mixed vegetables.Adjust spices in the filling to suit your taste.Use diced rotisserie chicken or leftover turkey in this recipe to save time.