You know that you can always get creative with Pillsbury products for breakfast biscuits, hot dog wrap creations and individual pockets for the kids, but did you know you can make Chicken Pot Pie with just 4 ingredients? It couldn't get any easier!
2 cups Green Giant® frozen mixed vegetables, thawed (you can really use any frozen veggies that your family likes!)
1 cup diced cooked chicken (great way to use a grocery bbq chicken or left over chicken or turkey)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
cheese (optional to sprinkle on top)
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.
3. 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.
4. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
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