Mini Chicken Pot Pies

Mini Chicken Pot Pies
  • Vegetable cooking spray
  • 1 1/2 cups cubed cooked chicken
  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/2 (16 ounce) package frozen mixed vegetables, thawed
  • All-purpose flour
  • 1 (12 ounce) package refrigerated biscuits
  • 1/2 cup shredded Cheddar cheese


  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.

03/16/2017
Mini Chicken Pot Pies, recipe PT15M PT1H 5 455 calories

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