Mini chicken pot pies

This recipe really made me mad. I followed all the directions and they did not turn out right! They dough wasn’t done, I couldn’t flatten the biscuits well enough AND couldn’t pinch them closed. But I tried. They tasted pretty good (minus the dough wasn’t done..). Anyway, I got the recipe from http://fabulesslyfrugal.com/mini-chicken-pot-pie-recipe/#_a5y_p=2500445

Ingredients:
2 Cups Green Giant™ frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

Heat oven to 375°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°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

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