A miniature twist on a classic pot pie.
- Package Eckrich Smoked Sausage10 - 14 oz.
- Package frozen mixed vegetables, cooked10 oz.
- Can condensed cream of chicken soup10 3/4 oz.
- Can flaky layered refrigerated biscuits16 1/3 oz.
- Cooking spray
Directions\r Preheat the oven to 375°.
Prep:\r Cook the frozen vegetables according to the instructions on the package. Set aside. Dice the Eckrich Smoked Sausage into cubes. In a large skillet, cook the sausage until browned. Remove from stove and set aside.
Filling:\r In a large bowl, combine the cooked vegetables, smoked sausage, cream of chicken soup, salt and pepper to taste. Stir with a spoon until the ingredients are mixed well.
Assembly:\r Spray muffin tin with non-stick cooking spray. Separate the biscuits and flatten each into 5½ inch rounds. Press firmly into each muffin mold. Spoon 1/3 cup of the pot pie mixture into each pie. Pull edges of dough over the filling towards the center, pleat and pinch gently to hold in place.
Bake at 375° for 25-30 minutes or until biscuits are golden brown. Cool for 1 minute; remove from pan and serve.