Easy Hand-Held Chicken Pot Pies


Easy Hand-Held Chicken Pot Pies

Makes 16 Pies


1 (10 ounce) package frozen mixed vegetables

1 tablespoon butter

1 onion, diced

2 (12.5 fl oz) cans diced chicken, drained

1 (10.75 ounce) can condensed cream of chicken soup

Salt and pepper to taste

2 (16 ounce) cans refrigerated biscuit dough


Preheat the oven to 350 degrees

Spray a baking sheet with cooking spray

Heat vegetables according to package directions

Melt butter in a skillet 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, about 3 to 5 minutes


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, 20 to 25 minutes

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