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Mini Chicken Pot Pies
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| 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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Puff Calories270 ( Calories from Fat100), % Daily Value Total Fat12g12% (Saturated Fat3g,3% Trans Fat2g2% ), Cholesterol20mg20%; Sodium830mg830%; Total Carbohydrate33g33% (Dietary Fiber1g1% Sugars0g0% ), Protein9g9% ; % Daily Value*: Vitamin A10%; Vitamin C0%; Calcium0%; Iron8%;
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.
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