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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.