Chicken Pot Pie II
Awesome quick and easy chicken pot pies
8 large buttermilk biscuits
2 boneless skinless chicken breasts
10.75 oz cream of chicken soup
16 oz mixed vegetables
Preheat oven to 375 °F (190 °C).
Mix well in a bowl vegetables, chopped chicken and soup.
Flatten each biscuit into a 5 1/2 inch circle.
Place 1 round in each of 8 greased regular-size muffin cups. Press in the bottom and sides to form a pie cup.
Spoon in a generous amount of chicken mixture into each cup.
Pull edges of dough over the filling toward the center. Pleat and pinch dough gently to hold in place
Bake for about 20 minutes or until golden brown.
Cool 1 minute, remove from pan and serve.
in 1 serving of Chicken Pot Pie II.
, 44% carbs, 28% protein.
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