Mini Chicken Pot Pies
35 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 are baked to golden perfection. They’re so good you’ll want to make them again and again!
cost per recipe: $6.06
- 1 1/2
cups cubed cooked chicken
can Campbell's® Condensed Cream of Chicken Soup orCampbell's® Condensed 98% Fat Free Cream of Chicken Soup
of a 16-ounce package frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 1 1/2 cups)
package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
cup shredded Cheddar cheese
How to Make It
Heat the oven to 350°F. Spray 10 (2 1/2-inch) muffin-pan cups with vegetable cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
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.
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.