Easiest Way to Make Rio Grande Turkey Fan

Grands!&Reg; Mini Chicken Pot Pies

The contrast of the curly maple against the dark wood of the walnut really stands out.

Recipe Summary Grands!&Reg; Mini Chicken Pot Pies

Chicken pot pie with just 4 ingredients? It couldn't get any easier!

Ingredients | Rio Grande Turkey Fan

2 cups Green Giant® frozen mixed vegetables, thawed

1 cup diced cooked chicken

1 (10.75 ounce) can condensed cream of chicken soup

1 (16.3 ounce) can Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits

Directions

Heat oven to 375 degrees F. In medium bowl, combine vegetables, chicken and soup; mix well.

Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. 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.

Bake at 375 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.

If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

Info | Rio Grande Turkey Fan

prep: 20 mins additional: 25 mins total: 45 mins Servings: 8 Yield: 8 servings

TAG : Grands!&Reg; Mini Chicken Pot Pies

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