Ingredients
1
bag (10 oz) frozen mixed vegetables, cooked as directed on bag
1
cup chopped cooked chicken
1
can (10.5 oz) condensed cream of chicken soup
1
box (14.1 oz) refrigerated Pillsbury™ Mini Pie Crusts (14 Count), softened as directed on box
Preparation
Heat oven to 425°F (400°F for dark or nonstick pan). In medium bowl, mix cooked vegetables, chicken and soup.
Remove crusts from pouches; slowly and gently unroll on work surface. Separate into 14 crusts; discard scraps.
Fit crusts into 14 ungreased regular-size muffin cups, pressing firmly against sides and bottoms. Spoon generous 2 tablespoonfuls chicken mixture into each crust-lined cup.
Bake 15 to 20 minutes, or until edges are deep golden brown and filling is bubbly. (If baking in batches, refrigerate remaining cups until baking.) Cool in pan 10 minutes.
Use offset spatula or spoon to gently remove pies from cups. Serve warm.
