Hand Held Chicken Pot Pies
Hand Held Chicken Pot Pies
30 minutes
30 minutes
Appetizers
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
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.
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