Big hit in our house! Easily double the recipe to make 16 cups.
1 can refrigerated biscuits (makes 8)
1 can cream of chicken soup
1 cup cooked chicken (leftovers or use 1 5oz can)
1 cup of frozen thawed or canned vegetables (corn, peas, carrots, green bean
mix)
Preheat oven to 375*
Mix soup, chicken and veggies together in a bowl
Flatten biscuits out with your hand and put a heaping spoonful in the center, pinch corners together and set down in a greased muffin pan
Bake for 20 minutes
recipe from: http://www.itisakeeper.com/4272/chicken-pot-pie-puffs-with-pillsburybiscuits-sponsored/
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