Mini Chicken Pot Pies

I think, no, i know, cleo would approve!

Recipe Summary Mini Chicken Pot Pies

Thirty-five 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 baked to golden perfection. They're so good you'll want to make them again and again!

Ingredients | Chicken Pot Pie Recipe With Biscuits

Vegetable cooking spray

1 ½ cups cubed cooked chicken

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

½ (16 ounce) package frozen mixed vegetables, thawed

All-purpose flour

1 (12 ounce) package refrigerated biscuits

½ cup shredded Cheddar cheese

Directions

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.

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.

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.

Info | Chicken Pot Pie Recipe With Biscuits

prep: 20 mins cook: 15 mins additional: 5 mins total: 40 mins Servings: 5 Yield: 10 mini pies

TAG : Mini Chicken Pot Pies

Trusted Brands: Recipes and Tips, Campbell's Kitchen,