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Mini Chicken Pot Pies

Mini Chicken Pot Pies

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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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • 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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Reviews

hope-lessfaith
14
10/30/2014

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 later, we hadn't even known she'd left, she was back from the store cooking them. She followed the recipe to a T and they were delicious. The crust was perfectly flaky and the veggies were firm. This one recipe changed my view on pot pies.

Mrs. Peterson
5
10/31/2014

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 didn't measure out the chicken I just bought a 2lb package of boneless chicken. I didn't want to have fresh tasting chicken so I seasoned my chicken after cutting them up in cubes with garlic powder, black pepper, cayenne pepper, chicken seasoning and a little salt since I know that cream of chicken has a lot of sodium (regular taste better than the low sodium). I didn't need to pre-cook the chicken because they were cut up small enough to cook in the oven but big enough to feel the bite of them. I was making a double amount of the recipe so I also used 1 can of cream of broccoli and a half container of sour cream with a little of water so that the mixture would still be thick but stretch. I added some black pepper and parsley flakes to the creamy mixture to give it some color and depth, then added the chicken, frozen peas & carrots. After placing them in the biscuits cups I sprinkled pepper flakes to the top for some added zing then the cheese and followed the directions as given. These were also fun to make as my kids helped in the process, one doesn't like veggies so I had to put his into some biscuits cups then add the veggies to the mixture. Try these, you will enjoy it.

Sheryll
1
11/9/2014

This was super easy to make, but the combination of the biscuit, cream soup and the Tyson pre-cook grilled, cubed chicken I used for a short-cut made the recipe way too salty. I think next time I'm going to add cubed potatoes too, to help cut the saltiness. Other than than that, hubby loved it. I'll do it again with the changes.