Grands!® Mini Chicken Pot Pies

Grands!® Mini Chicken Pot Pies

77

"Chicken pot pie with just 4 ingredients? It couldn't get any easier!"

Ingredients

45 m {{adjustedServings}} servings 264 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Heat oven to 375 degrees F. In medium bowl, combine vegetables, chicken and soup; mix well.
  2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  3. Bake at 375 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Footnotes

  • Make the Most of This Recipe With Tips From The Pillsbury(R) Kitchens
  • Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
  • If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.
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Reviews

77
  1. 96 Ratings

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We made these little pot pies last week. They were so easy to put together and came out delicious. My picky son ate two of them. A great family recipe for a working mom.

we are vegetarians, so I made this recipe without any meat and substituted the cream of chicken soup with cream of broccoli. very good and easy. will make again.

I used leftover roast instead of chicken and that was delicious too. Must top with cheese!