Name: Corned Beef and Swiss Mini Pot Pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Beef
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)

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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.

8 oz thinly sliced cooked corned beef, coarsely chopped

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

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

Corned Beef and Swiss Mini Pot Pies

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