Mini Chicken Pot Pies
35 minutes is all you need to have these delicious mini chicken pot pies recipe on the table. The flavorful chicken mixture is baked in a golden brown crust made with refrigerated biscuits. They’re so good you’ll want to make enough to enjoy for lunch and snacks as well.
Brought to you by: Campbell’s
Ingredients
- 1 1/2 cups cubed cooked chicken
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
- 1/2 of a 16-ounce package frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 1 1/2 cups)
- 1 package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
- 1/2 cup shredded Cheddar cheese
Directions
- Heat the oven to 350°F. While the oven is heating, 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.
