Monday, July 15, 2013

What's Cooking: Chicken Pot Pie Puffs

A different spin on this classic comfort food. Easy and quick to make.

- 2 cups frozen mixed vegetables, thawed
- 1 cup diced cooked chicken
- 1 can (10 oz) condensed cream of chicken soup
- 1 can (16 oz) refrigerated biscuits
Cooking Directions:
1. Preheat oven to 375°F.
2. Combine thawed vegetables, cooked chicken, and soup in a bowl and mix well.
3. Flatten each biscuit with a rolling pin into 5-inch rounds.
4. Put the flattened biscuits in the cups of a greased regular-size muffin pan (you will have some empty cups). Press the bottom and sides of the biscuits to be flush with the sides of the muffin cup, letting at least 1/2 inch to overflow above the rim.
5. Put a generous amount of the chicken mixture (about 1/3 cup) in each biscuit cup.
6. Pull the edges of each biscuit to the center and pinch to seal the biscuit shut.
7. Bake for 20 minutes or until biscuits are golden brown. Cool 1 minute and remove from pan.

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