Tiny Chicken Biscuit Cups (Print Version)
# Ingredients:
→ Filling
01 -
1 package (10 oz) thawed and cooked frozen veggie mix
02 -
1 cup chopped precooked chicken
03 -
1 can (10.5 oz) cream of chicken soup condensed
→ Dough
04 -
1 can (16.3 oz) chilled Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
# Instructions:
01 -
Heat your oven to 375°F. Give 8 muffin cups a good spray with cooking spray. Grab a bowl and mix together your veggies, chicken chunks, and soup until everything's well combined.
02 -
Take each biscuit and stretch it out to about 5.5 inches across. Push one round into each greased muffin cup, making sure it covers the bottom and forms a rim about 3/4 inch up the sides.
03 -
Drop about 1/3 cup of your chicken mix into each dough cup. Bring the dough edges toward the middle, making little folds and pinching them lightly to hold everything in.
04 -
Pop them in the oven for 25-30 minutes until the dough turns a nice golden color. Let them sit for a minute before taking your mini pot pies out of the pan.