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Steps
1
Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
2
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.
3
Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
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If your family loves cheese, sprinkle some shredded cheddar cheese over each pot pie about 5 minutes before the end of the baking time.
Substitute any frozen (cooked) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
Use diced rotisserie chicken in this recipe for a quick-prep shortcut.
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