Cooking Directions

• Heat the oven to 350°F.  Line 2 baking sheets with parchment paper.
• Heat 1 tablespoon butter in a 4-quart saucepan over medium-high heat.  Add the onion, celery, carrot and thyme sprig and cook for 5 minutes or until the vegetables are tender, stirring occasionally.  Remove and discard the thyme sprig.
• Stir in the soup, chicken and 1/4 cup parsley.  Remove the skillet from the heat and let cool.
• Flatten each dough piece into a 4-inch circle.  Spoon about 1/4 cup chicken mixture in the center of each dough circle.  Bring the edges of the dough up to the center over the filling and pinch firmly to seal, forming round, filled hand pies.  Place the hand pies, seam-side down, onto the baking sheets.
• Melt the remaining butter and stir in the remaining parsley.  Brush the butter mixture over the filled hand pies.
• Bake for 15 to 20 minutes or until the hand pies are golden brown.

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced (about 1/2 cup)
• 2 small stalks celery, diced (about 1/2 cup)
• 1 large carrot, peeled and diced (about 1/2 cup)
• 1 sprig fresh thyme leaves
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 2 cups diced cooked chicken
• 5 tablespoons chopped fresh parsley
• 2 packages (16.3 ounces each) biscuit dough (jumbo-sized, 8 biscuits per package)