Dinner

Petite Chicken Pot Pies is for Dinner.

Petite Chicken Pot Pies takes 10 minutes to prepare.

Petite Chicken Pot Pies takes 15 minutes to cook.

Petite Chicken Pot Pies makes 4 servings.

The ingredients for Petite Chicken Pot Pies are:

2 cans Cream of Chicken Soup
1.5 cans 2% milk
1 12 oz bag frozen mixed vegetable (I use Birds Eye Steamfresh)
about 4 cups or half a rotisserie chicken - meat only, diced
4 biscuits (I used Pillsbury Grand biscuits - come 8 to a can)

4 2-cup bakeable containers
1 cookie sheet
Rolling pin
Fork
Saucepan
Spoon
Oven - set to 375

Here is how you make Petite Chicken Pot Pies:

Preheat ovenIn saucepan combine soup and milk over medium heat. Stir until thouroughly mixed - careful not to stir in air.Add bag of frozen vegetables and chicken to soup base. Stir until thoroughly mixed and warm.Take 4 biscuits and roll out until they are larger than the circumference of the bakeware by at least a 1/4 inch. Punch a few holes in the center of the circles. Be careful not to get the holes so close together that they tear.Spoon soup mixture into bakeware, splitting evenly. Carefully cover with the rolled out biscuit, finger crimping at the edge to secure.Bake for 15 - 18 minutes or until biscuit is golden brown.Makes 4 approx. 2 cup servings.Number of Servings: 4Recipe submitted by SparkPeople user THEATRE1SM.

The nutritional information for Petite Chicken Pot Pies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 569.6

• Total Fat: 22.4 g
• Cholesterol: 99.5 mg
• Sodium: 1,718.7 mg
• Total Carbs: 50.7 g
• Dietary Fiber: 2.0 g
• Protein: 38.1 g