Mini Chicken Pot Pie Pockets

mini pot pies


2 cups fresh cooked and cooled mixed vegetables
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits

Heat oven to 375°F. In medium bowl combine vegetables, chicken and soup
mix well.
Pull gently each biscuit into 5 1/2-inch round circle in your palm (careful not to rip apart)
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
Place one biscuit mixture into a greased regular-size muffin cup.
Firmly press in bottom and up side, forming 3/4-inch rim.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
Cool 1 minute remove from pan
Serve with side salad

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