Hand Held Chicken Pot Pies
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Hand Held Chicken Pot Pies
Category
Appetizers
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
- 1 tablespoon Fustini's Herbs de Provence olive oil, plus more for brushing
- 1 onion, diced
- 1 (10 ounces) package of frozen mixed vegetables, thawed
- 2 (12.5 fl oz) cans diced chicken, drained
- 1 (10.75 ounces) can of cream of chicken soup
- 1 tablespoon Fustini's Parmesan Spice blend
- salt and ground black pepper to taste
- 2 (16 ounces) cans of refrigerated biscuit dough
- fresh parsley, chopped for garnish
Ingredients
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet tray with parchment paper.
- Add olive oil to a large skillet and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, seasoning, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
- Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press the edges with a fork to seal closed. Place the mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling. Brush mini pies with olive oil. Bake in the preheated oven until the outsides are golden, 30 to 35 minutes. Garnish with fresh parsley and serve.
Recipe Note
For a punch of heat, serve with Farmstyle Sriracha. Great way to use extra baked or grilled chicken. Adapted from allrecipes.com.