First ... picture of my first attempt tonight:
The recipe:
2 cups 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
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 at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Mine were finished way earlier than the time stated, probably 16 minutes, so obviously ovens vary - watch them. Also, I only have one muffin tin for 6 muffins. I discovered I wanted the rounds thinner and bigger - rolled the last two which cooked after the first much bigger - over 6 inches and then it was easier to fill and pinch them. I also didn't thaw the veggies first. Simply got them out, mixed the soup, veggies and chicken. Started the oven to preheat, and then had to roll out the biscuit dough - veggies were thawed enough by the time I put the mix into the biscuit rounds.
Edited to say I forgot to grease the muffin tins - if you have new ones like mine, no need (good thing lol)
So simple, and they are really, really good. I ate two of them and could go back for a third.
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