Grands Mini Chicken Pot Pies Recipe

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Brief

Prep 20 mins

Additional: 25 mins

Total: 45 mins

Servings: 8

Yield: 8 servings

Grands Mini Chicken Pot Pies Recipe

Ingredients

2 cups Green Giant® frozen mixed vegetables

thawed

1 cup diced cooked chicken

1 (10.75 ounce) cancondensed cream of chicken soup

1 (16.3 ounce) canPillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits

Tips

Directions

Step 1

Heat oven to 375 degrees F. In medium bowl combine vegetables chicken and soup; mix well.

Step 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.

Step 3

Bake at 375 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Nutritional Information

Grands Mini Chicken Pot Pies Recipe

Servings Per Recipe:8

Calories: 263.9

% Daily Value *

Protein: 8.9g 18%

Carbohydrates: 30.1g 10%

Dietary Fiber: 1.5g 6%

Sugars: 6.7g

Fat: 12g 19%

Saturated Fat: 2.8g 14%

Cholesterol: 11.8mg 4%

Vitamin A Iu: 79IU 2%

Niacin Equivalents: 1.9mg 14%

Folate: 1.1mcg

Calcium: 46.7mg 5%

Iron: 1.6mg 9%

Magnesium: 4.1mg 2%

Potassium: 39.6mg 1%

Sodium: 804.7mg 32%

Calories From Fat: 108.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.