|
Enjoy this recipe from Our Best Fast, Easy & Delicious Recipes.
Submitted by: Cathy Hillier from Salt Lake City, UT
1-1/2 c. cooked turkey, cubed
10-3/4 oz. can cream of chicken soup
1-1/2 c. frozen mixed vegetables, thawed
1/2 c. cooked potato, diced
12-oz. tube refrigerated biscuits
1/2 c. shredded Cheddar cheese
Combine turkey, soup, vegetables and potatoes in a saucepan. Simmer over medium-low heat for 5 minutes. Meanwhile, spray 10 muffin cups with non-stick vegetable spray. Flatten biscuits slightly; press into the
bottoms and up the sides of muffin cups. Divide turkey mixture among cups; gently press down. Top with cheese. Bake at 350 degrees for 15 minutes, or until golden and cheese is melted. Cool in muffin tin on a wire
rack for 5 minutes before removing. Serves 4 to 6, one to 2 mini pot pies each. | |
|
|
Combine turkey, soup, vegetables and potatoes in a saucepan. Simmer over medium-low heat for 5 minutes. Meanwhile, spray 10 muffin cups with non-stick vegetable spray. Flatten biscuits slightly; press into the
bottoms and up the sides of muffin cups. Divide turkey mixture among cups; gently press down. Top with cheese. Bake at 350 degrees for 15 minutes, or until golden and cheese is melted. Cool in muffin tin on a wire
rack for 5 minutes before removing. Serves 4 to 6, one to 2 mini pot pies each. |
|
|