Mini Chicken Pot Pies

Campbell's Mini Chicken Pot Pies Recipe

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!

At a glance


20 min.


40 min.



Servings: 2 mini pot pies each

Bake: 15 min.

Cool: 5 min.

Cost per recipe: $8.98

Made With

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

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What You'll Need

Vegetable cooking spray
1 1/2 cups cubed cooked chicken
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 of a 16-ounce package frozen mixed vegetables, thawed (about 1 1/2 cups)
1 package (12 ounces) refrigerated biscuits (10 biscuits)
1/2 cup shredded Cheddar cheese

How to Make It

  • 1

    Heat the oven to 350°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

    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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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Chicken Soup Campbell's Cream of Chicken Soup


401 431


17g 20g


6g 6g


50mg 52mg


1136mg 1195mg


39g 39g


3g 4g


23g 23g


52%DV 50%DV


4%DV 4%DV


12%DV 12%DV


12%DV 12%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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