Corned Beef And Swiss Mini Pot Pies

This easy pot pie recipe is a fun and festive play on a Reuben sandwich. Make it a meal with a side of veggies or a side salad.

Ingredients:

8        oz thinly sliced cooked corned beef, coarsely chopped

1        cup shredded Swiss cheese (4 oz)

1        can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup

1        tablespoon Dijon mustard

1        teaspoon caraway seed, if desired

1        can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

Directions:

• 1 Heat oven to 375°F. Grease or spray 8 regular-size muffin cups with cooking spray.
• 2 In large bowl, mix corned beef, cheese, soup, mustard and caraway seed until well combined.
• 3 Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1/3 cup meat mixture in center of each round. Gently pull edges up and around filling, and place into muffin cups. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place, leaving some of the filling exposed.
• 4 Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Source: pillsbury.com

Mini Pot Pies

Ingredients:

4 cans of small biscuits-10 count-store brand works great
2 cups cooked chicken breast, diced (canned chicken works great if you're short on time)
2 10.5 oz cans cream of chicken soup
2 10.5 oz cans cream of mushroom soup
1 2/3 cup shredded low-fat cheddar cheese
2 cups of frozen mixed vegetables
2 tsp oregano

Directions: 

Preheat oven to 350F. 

Separate biscuits and place each biscuit in a cup of a lightly greased 12-count muffin pan, pressing dough up sides to edge of cup. 

In a medium bowl, combine chicken, chicken soup, cream of mushroom soup, vegetables, 1 cup cheddar cheese, and oregano. 

Mix well.

Spoon chicken mixture into prepared biscuit cups. 

Top with remaining 2/3 cup of cheddar. 

Bake for 12-15 minutes or until golden brown. 

Remove from oven. 

Place pan on a wire rack and allow to cool for 2-3 minutes. Serve.