Easy Hand-Held Chicken Pot Pies
Recipe by Christina Salinas from allrecipes.com
Dinner 1 Hr. 10 Mins.
Ingredients
16
16 servings
- •cooking spray
- •1 (10 ounce) package frozen mixed vegetables
- •2 tablespoons water
- •1 onion, diced
- •2 (12.5 fl oz) cans diced chicken, drained
- •1 (10.75 ounce) can condensed cream of chicken soup
- •salt and ground black pepper to taste
- •2 (16 ounce) cans refrigerated biscuit dough (such as Pillsbury Grands!®)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
- 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.
- 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.
- Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.
Nutritional Facts
Per 16 servings
- Calories: 287
- Carbohydrate: 29g
- Fat: 12g
- Fiber: 1g
- Protein: 15g
- Sugar: 5g
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