Chicken Pot Pie with just 4 ingredients? It couldn’t get any easier!<\/p>\n
Grands!\u00ae Chicken Pot Pie Puffs<\/p>\n
2 cups Green Giant\u00ae frozen mixed vegetables, thawed
\n1 cup diced cooked chicken
\n1 can (10 3\/4 oz) condensed cream of chicken soup
\n1 can (16.3 oz) Pillsbury\u00ae Grands!\u00ae Flaky Layers refrigerated biscuits
\nHeat oven to 375\u00b0F. In medium bowl, combine vegetables, chicken and soup; mix well.
\nPress 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.
\nBake at 375\u00b0F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.<\/p>\n
Make the Most of This Recipe With Tips From The Pillsbury\u00ae Kitchens
\nSubstitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.<\/p>\n
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken Pot Pie with just 4 ingredients? It couldn’t get any easier! Grands!\u00ae Chicken Pot Pie Puffs 2 cups Green Giant\u00ae frozen mixed vegetables, thawed 1 cup diced cooked chicken 1 can (10 3\/4 oz) condensed cream of chicken soup … Continue reading