Feeding the kids: Mini chicken pot pies
The mini chicken pot pie recipe can be found in "Pillsbury The Big Book of Easy Baking With Refrigerated Dough." Credit: Pillsbury
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose an easy dinner idea. I found the recipe in "Pillsbury The Big Book of Easy Baking With Refrigerated Dough" (Pillsbury; $19.99).
Mini Chicken Pot Pies
(Makes 8 pot pies)
Ingredients
- 2 cups frozen mixed vegetables, thawed
- 1 cup diced cooked chicken
- 1 can condensed cream of chicken soup
- 1 can Pillsbury Grands! Flaky Layers refrigerated biscuits
Directions
1 Heat oven to 375°F. Grease 8 regular-size muffin cups with shortening or cooking spray. In medium bowl, mix vegetables, chicken and soup.
2 Separate dough into 8 biscuits. Press each biscuit into 5 1/2-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon 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.
3 Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Excerpted from "Pillsbury The Big Book of Easy Baking With Refrigerated Dough" © 2014 by Pillsbury. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
