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Vegetable Medley-Chicken Hand Pies

Vegetable Medley-Chicken Hand Pies
  • Prep 30 min
  • Total 50 min
  • Ingredients 3
  • Servings 8

With just three ingredients and a few easy steps, you can have dinner on the table in no time. ...MORE+ LESS-

Roxana Yawgel
October 7, 2016

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin™ biscuits
1
bag (12 oz) frozen garden vegetable medley (do not thaw)
1
grilled boneless skinless chicken breast, chopped

Steps

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  • 1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2
    Separate dough into 8 biscuits. With sharp knife, cut each biscuit in half to make 2 rounds. With rolling pin or hands, flatten each biscuit round.
  • 3
    On each of 8 biscuit rounds, place one-eighth of frozen vegetables and a few pieces of chicken. Cover each with a remaining biscuit round. With fork, press edge of each to seal. Place on cookie sheet.
  • 4
    Bake about 20 minutes or until puffed and lightly browned. Serve warm.

Expert Tips

  • Leftover deli rotisserie chicken can be used instead of the grilled chicken.
  • If you don't have refrigerated biscuits, you can use an 8-oz can of Pillsbury™ refrigerated crescent dinner rolls. Unroll the dough on a cutting board; press with hands to form a rectangle about 16x8 inches. With a 4-inch round cutter, cut out 8 rounds and use them instead of the biscuit rounds.

Nutrition Information

No nutrition information available for this recipe

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