Grands Little Pies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
• Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, 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 edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
• Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.

Steps:

• Heat oven to 350°F.
• Combine flour, brown sugar and cinnamon.
• With pastry blender or fork cut in butter or margarine until mixture coarse crumbs.
• Separate dough into 8 pieces; split each biscuit in half.
• With floured fingers, flatten each biscuit to form 4" round.
• Press each biscuit in ungresed 2-3/4 x 4 x 1-/4" muffin cup.
• Spoon 2 tablespoons pie filling into each biscuit-lined cup.
• Sprinkle each with 2 tablespoons flour mixture (cups will be full).
• Bake for 15-22 minutes or until golden brown.
• Cool 5 minutes.
• Remove from muffin cups; place on wire rack, cool for 10 minutes.
• In a small bowl, beat whipping cream until stiff peaks form.
• Top each serving with dollop of whiiping cream; sprinkle with cinnamon sugar.
• Store in refrigerator.

Steps:

• 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.

Steps:

• Heat oven to 375°F In medium bowl, combine vegetables, chicken and soup; mix well.
• 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.
• Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
• Substitution/Expert Tips: Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
• If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.