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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


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


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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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