Corned Beef and Swiss Mini Pot Pies

• servings: 8 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

8 oz thinly sliced cooked corned beef, coarsely chopped

1 cup shredded Swiss cheese (4 oz)

1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup

1 tablespoon Dijon mustard

1 teaspoon caraway seed, if desired

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Directions

Heat oven to 375°F. Grease or spray 8 regular-size muffin cups with cooking spray.

In large bowl, mix corned beef, cheese, soup, mustard and caraway seed until well combined.

Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1/3 cup meat mixture in center of each round. Gently pull edges up and around filling, and place into muffin cups. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place, leaving some of the filling exposed.

Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Nutrition

• Serving Size: 1 Mini Pot Pie
• Calories: 300
• Total Fat: 1/2
• Saturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 30 mg
• Sodium: 1100 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 0 g
• Total Sugars: 6 g
• Protein: 14 g