Mini Chicken Pot Pies - using campbells

Mini Chicken Pot Pies - using campbells

Campbells
SKU:
Mincknptcmp

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description

Mini Chicken Pot Pies

35 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 are baked to golden perfection.  They’re so good you’ll want to make them again and again!

prep time20minutes
total time40minutes
serves5people

Ingredients

cost per recipe: $6.06

 
  • 1 1/2

    cups cubed cooked chicken

  • 1

    can Campbell's® Condensed Cream of Chicken Soup orCampbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1/2

    of a 16-ounce package frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 1 1/2 cups)

  • 1

    package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)

  • 1/2

    cup shredded Cheddar cheese

How to Make It

Step 1

Heat the oven to 350°F.  Spray 10 (2 1/2-inch) muffin-pan cups with vegetable cooking spray.  Stir the chicken, soup and vegetables in a medium bowl.

Step 2

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.

Step 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.