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GRANDS CHICKEN POT PIE PUFFS – Pioneer COOKERY

GRANDS CHICKEN POT PIE PUFFS

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How to Prepare this DELISH GRANDS CHICKEN POT PIE PUFFS ??

Ingredients:

  • 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

Directions:

Heat oven to 375°F.

Mix veggies, chicken & soup well.

Press biscuits into 5 1/2-inch rounds.

Place 1 round in each of 8 greased regular-size muffin cups in bottom and up side, forming 3/4-inch rim. 1/3 cup chicken mixture into each.

Bake at 375°F 20 to 22 minutes.

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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