Kids prefer them over conventional Pot pies.
Delight Your Family with them Today!
Ingredients:
1 boneless chicken breast- diced small pieces (For beef pie- 2 cubed steaks diced)
2 cups mixed vegetables with potatoes-chopped small
1 can cream of chicken soup - (For Beef pie- 1 can beef gravy)
1 can flaky refrigerator biscuits-10-12 count- thawed just before use
2 pinches of salt and black pepper
Shredded Cheese(optional)
Directions:
Pre heat oven to 375*
In Large bowl mix together all ingredients except the biscuits.
Pam spray or grease muffin pan ,drain excess and flour then tap off excess flour.
Remove one layer from each raw biscuite to use for the top.
Press the thick part of the dough into each round of the pan and up along the edges to the top
leaving the center to fill.Create a little lip edge to attach to the top.
Fill each pie 3/4 high to leave room for biscuite expansion.
Flatten the top dough a bit and place on top each pie and fold the bottom and top lips
Up together and press down to form a seal.
Slightly cut a small x into the top in the center to let steam exit.
Not to deep of a cut though ok.
Bake 20 Minutes - let cool 4 minutes before removing from pan.
For Use of (Optional) ADD shredded cheese on top at 18 minutes.
Enjoy! Recipe By My Mom Patricia G.(G-Ma)
Makes 10-12 pies
Ingredients:
1 boneless chicken breast- diced small pieces (For beef pie- 2 cubed steaks diced)
2 cups mixed vegetables with potatoes-chopped small
1 can cream of chicken soup - (For Beef pie- 1 can beef gravy)
1 can flaky refrigerator biscuits-10-12 count- thawed just before use
2 pinches of salt and black pepper
Shredded Cheese(optional)
Directions:
Pre heat oven to 375*
In Large bowl mix together all ingredients except the biscuits.
Pam spray or grease muffin pan ,drain excess and flour then tap off excess flour.
Remove one layer from each raw biscuite to use for the top.
Press the thick part of the dough into each round of the pan and up along the edges to the top
leaving the center to fill.Create a little lip edge to attach to the top.
Fill each pie 3/4 high to leave room for biscuite expansion.
Flatten the top dough a bit and place on top each pie and fold the bottom and top lips
Up together and press down to form a seal.
Slightly cut a small x into the top in the center to let steam exit.
Not to deep of a cut though ok.
Bake 20 Minutes - let cool 4 minutes before removing from pan.
For Use of (Optional) ADD shredded cheese on top at 18 minutes.
Enjoy! Recipe By My Mom Patricia G.(G-Ma)
Makes 10-12 pies
