Each Grands biscuit mini chicken pot pie contains 270 calories, 20 milligrams of cholesterol, 830 milligrams of sodium, 33 grams of carbohydrate and 12 grams of fat, including 3 grams of saturated fat. Each mini pot pie also has 9 grams of protein and 1 gram of dietary fiber.
With four ingredients, Grands biscuit mini chicken pot pies are presented as easy to make. Begin by preheating the oven to 375 F. Then combine 2 cups of thawed frozen mixed vegetables, 1 cup of diced cooked chicken and one can of condensed cream of chicken soup in a medium bowl.
Using a 16.3-ounce can of Pillsbury Grands refrigerated biscuits, press each biscuit into a 5 1/2-inch circle. Place one biscuit each into eight greased muffin cups, pressing firmly in the bottom and around the edges to create a 3/4-inch rim. Fill each muffin cup with 1/3 cup of the chicken mixture, and pull the edges of the dough over the filling. Pleat and pinch the dough to secure it in place.
Bake the mini pot pies for 20 to 22 minutes or until the biscuits are golden. Cool for 1 minute before removing the pot pies from the pan. The recipe makes eight servings.