Name: Easy Hand-Held Chicken Pot Pies
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Cooking spray -; Frozen mixed vegetables - 1 (10 ounce) package; Water - 2 tablespoons; Onion, diced - 1; Diced chicken, drained - 2 (12.5 fl oz) cans; Condensed cream of chicken soup - 1 (10.75 ounce) can; Salt and ground black pepper to taste - 1 (10.75 ounce) can; Refrigerated biscuit dough (such as Pillsbury Grands!®) - 2 (16 ounce) cans

Ingredients for - Easy Hand-Held Chicken Pot Pies

1. Cooking spray

2. Frozen mixed vegetables 1 (10 ounce) package

3. Water 2 tablespoons

4. Onion, diced 1

5. Diced chicken, drained 2 (12.5 fl oz) cans

6. Condensed cream of chicken soup 1 (10.75 ounce) can

7. Salt and ground black pepper to taste 1 (10.75 ounce) can

8. Refrigerated biscuit dough (such as Pillsbury Grands!®) 2 (16 ounce) cans

How to cook deliciously - Easy Hand-Held Chicken Pot Pies

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

2 . Stage

Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.

3 . Stage

Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.

4 . Stage

Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.

5 . Stage

Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.