Mini Chicken Pot Pies

Mini Chicken Pot Pies

43

"Thirty-five minutes is all you need to have these delicious mini pot pies on the table. Refrigerated biscuits form the crust for a flavorful chicken mixture and baked to golden perfection. They're so good you'll want to make them again and again!"

Ingredients

40 m {{adjustedServings}} servings 402 cals
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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1209 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oven to 350 degrees F. Spray 10 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
  2. Sprinkle the flour on the work surface. Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level. Top each with about 2 teaspoons cheese.
  3. Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a wire rack for 5 minutes.
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Reviews

43
  1. 53 Ratings

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I hate pot pies. I always have. Whether is was homemade with a flour crust or the frozen in boxes pot pies, they were all nasty. My girlfriend's mother saw this commercial and twenty minutes lat...

UUUUUMMMMMmmmm ummmmmmmm goooood just like the Campbell's soups slogan promises!!! These mini chicken pot pies are little but they hit with big awesome flavor! I made some changes & additions, I...

My mother used to make her own rendition of this when I was a kid. None of us kids like mixed veggies so she substituted 'flakey' biscuits (our favorite), chopped frozen broccoli for the veggies...