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Grands!® Mini Chicken Pot Pies


"Chicken pot pie with just 4 ingredients? It couldn't get any easier!" — Pillsbury® Grands!®

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Rate this recipe 4.4/5 (25 Votes)
Grands!® Mini Chicken Pot Pies 1 Picture


  • 2 cupsGreen Giant® frozen mixed vegetables, thawed
  • 1 cupdiced cooked chicken
  • 1 (10.75 ounce) cancondensed cream of chicken soup
  • 1 (16.3 ounce) canPillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits


Adapted from


Step 1

1.Heat oven to 375 degrees F. In medium bowl, combine vegetables, chicken and soup; mix well.
2.Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
3.Bake at 375 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Make the Most of This Recipe With Tips From The Pillsbury® Kitchens

Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.

If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

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