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Easy Hand-Held Chicken Pot Pies

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Christina Salinas

"Easy mini hand pies are made of biscuit dough, canned chicken, and frozen vegetables for a simple and savory hand-held snack or appetizer."
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1 h 10 m servings 287 cals
Original recipe yields 16 servings (16 mini hand pies)

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  • Prep

  • Cook

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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  2. Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.


  • Cook's Note:
  • Use the same amount of freshly cooked chicken in place of canned, if you prefer.

Nutrition Facts

Per Serving: 287 calories; 12.3 g fat; 29.3 g carbohydrates; 14.5 g protein; 29 mg cholesterol; 923 mg sodium. Full nutrition

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