Mini Chicken Pot Pies

Rose M. Helle


Found in a magazine and looks really good!

☆☆☆☆☆ 0 votes
24 if recipe doubled
20 Min
20 Min


vegetable cooking spray
3 c
cubed cooked chicken
2 can(s)
cream of chicken soup
16 oz
package of mixed vegetables,thawed
all purpose flour
2-12oz can(s)
refrigerated biscuits
1 c
grated cheddar cheese, i ran out of cheddar, used shredded swiss in some


1Heat oven to 350 degrees. Spray 12-(2-1/2 inch)muffin-pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
2sprinkle four on your work surface. Roll or pat the biscuits to flatten slightly. I cut a small piece off of each of the 10 biscuits to be able to make 2 more cups. 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 is level. Top each with about 2 teaspoons of the cheese.
3Bake for 15-20 minutes or until biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan or on a wire rack for 5 minutes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy