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I just got my Pillsbury email, and it had a really tasty looking recipe for mini corned beef and Swiss pot pies in it! I thought I would share it here if any of you aren’t signed up for these emails.
Corned Beef and Swiss Mini Pot Pies
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) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1. Heat oven to 375°F. Grease or spray 8 regular-size muffin cups with cooking spray.
2. In large bowl, mix corned beef, cheese, soup, mustard and caraway seed until well combined.
3. 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.
4. Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.