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

Prep

20 min.

Total

40 min.

Serves

5

Servings: 2 mini pot pies each

Bake: 15 min.

Cool: 5 min.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

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What You'll Need

1 1/2 cups cubed cooked chicken
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
8 ounces frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 1 1/2 cups)
1 package (12 ounces) refrigerated biscuit dough (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 vegetable 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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