Mini Chicken Pot Pies recipe

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Ingredients

Vegetable cooking spray
1 ½ cups cubed cooked chicken
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
½ (16 ounce) package frozen mixed vegetables, thawed
All-purpose flour
1 (12 ounce) package refrigerated biscuits
½ cup shredded Cheddar cheese

Nutrition Info

402.2 calories
carbohydrate: 40.3 g
cholesterol: 38.6 mg
fat: 19.2 g
fiber: 3.3 g
protein: 18 g
saturatedFat: 6.6 g
servingSize: -
sodium: 1208.7 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 mini pies

Recipe Note

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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