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Mini Chicken Pot Pies

Mini Chicken Pot Pies

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    40 m
Campbell's Kitchen

Campbell's Kitchen

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1217 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  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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