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Mini Chicken Pot Pies

Mini Chicken Pot Pies

These Mini Chicken Pot Pies are a delicious and easy recipe perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 10 pot pies
Calories 250 kcal

Equipment

  • muffin pan

Ingredients
  

Chicken and Vegetables

  • 1.5 cups cubed cooked chicken or turkey
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1.5 cups frozen mixed vegetables (carrots, green beans, corn, peas), thawed

Biscuits and Cheese

  • 1 package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
  • 0.5 cups shredded Cheddar cheese

Instructions
 

Preparation

  • Preheat the oven to 350°F and spray 10 (2 ½-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 ⅓ cup chicken mixture into each biscuit cup and lightly press down.
  • Top each biscuit cup with about 2 teaspoons of cheese. Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let cool in the pan for 5 minutes.

Notes

For an easy substitution, you can use 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Nutrition

Serving: 1pot pieCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg
Keyword Chicken Recipe, comfort food, Easy Dinner, Mini Chicken Pot Pies, pot pie
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