Real Recipes From Real Home Cooks ®

mini chicken pot pies

Recipe by
Rose M. Helle
The Villages, FL

Found in a magazine and looks really good!

yield 24 if recipe doubled
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For mini chicken pot pies

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

How To Make mini chicken pot pies

  • 1
    Heat 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.
  • 2
    sprinkle 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.
  • 3
    Bake 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.

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