Main Dishes

Mini Chicken Pot Pies

2 cups Green Giant frozen mixed vegetables, thawed
1 cup cooked chicken, diced
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands biscuits

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 muffin pan. Place 1 round in each of 8 greased muffin cups. Firmly press in bottom and up sides, forming 3/4-in. rims. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling towards center; pleat and pinch dough gently to hold in place. 3. Bake at 375*F. 20-22 minutes or until golden brown. Cool 1 minute; remove from pan.

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