Grands!® Mini Chicken Pot Pies

Chicken pot pie with just 4 ingredients? It couldn't get any easier!

Ingredients:

2

cups Green Giant™ frozen mixed vegetables, thawed

1

cup diced cooked chicken 

1

can (10 3/4 oz) condensed cream of chicken soup

1

can (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits

Directions:

• Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
• 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. 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.
• Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Source: pillsbury.com

Mini Bacon Chicken Pot Pies

Looking for wonderful meal made using Green Giant® frozen mixed vegetables and Pillsbury® biscuits? Then check out these bacon and chicken pot pies – a perfect dinner.

Ingredients:

1        can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated flaky original biscuits

1        jar (12 oz) homestyle chicken gravy

1        tablespoon cornstarch

2        cups cubed cooked chicken

1        bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables, thawed

1        cup refrigerated cooked diced potatoes with onions (from 20-oz bag)

3/4     cup milk

1/2     teaspoon dried thyme leaves

1/4     teaspoon pepper

1/2     cup shredded Cheddar cheese (2 oz)

5        slices bacon, crisply cooked, crumbled

Directions:

• Heat oven to 350°F. Spray 5 (10-oz) individual baking dishes (ramekins) with cooking spray. Place on large cookie sheet with sides.
• Separate dough into 5 biscuits; cut each biscuit into quarters. Set aside.
• In 3-quart saucepan, stir gravy and cornstarch with wire whisk. Stir in chicken, vegetables, potatoes, milk, thyme and pepper. Heat to boiling over medium-high heat, stirring occasionally. Immediately divide hot chicken mixture among baking dishes; top each with 4 biscuit pieces.
• Bake 18 to 20 minutes or until golden brown. Carefully remove from oven. Sprinkle cheese evenly over tops of biscuits. Bake about 4 minutes longer or until cheese is melted. Sprinkle with bacon. Let stand 5 minutes before serving.

Source:  tablespoon.com

Mini Shepherd’s Pot Pies

Just three steps to an easy weeknight dinner.

Ingredients:

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• 1 1/2 cups Green Giant™ Steamers™ frozen mixed vegetables
• 1 tablespoon butter
• 1/2 medium yellow onion, chopped
• 1/2 lb lean (at least 80%) ground beef
• 1/3 cup beef broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 bag (24 oz) refrigerated mashed potatoes, heated as directed on bag (about 3 cups)

Directions:

• 1 Heat oven to 400°F.
• 2 Unroll pie crusts. Roll each crust to 12 inches in diameter. Using 4-inch round cutter, cut 6 rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Bake 7 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F.
• 3 In small microwavable bowl, microwave frozen vegetables and 2 teaspoons water tightly covered with plastic wrap on High 3 minutes; set aside.
• 4 In 8-inch nonstick skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Add beef to skillet; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain. Add broth, salt and pepper. Cook 3 to 5 minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables.
• 5 Fill each muffin cup with 1/4 cup beef mixture. Top each pie with about 1/4 cup of the warm mashed potatoes. Bake at 350°F 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned. Let stand 10 minutes in pan before serving. Run knife around outside of each pie to loosen before removing.

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.