Mini Chicken Pot Pies

By LynnWelch

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!

Ingredients

• Vegetable cooking spray
• 1 1/2 cups cubed cooked chicken
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 of a 16-ounce package frozen mixed vegetables, thawed (about 1 1/2 cups)
• All-purpose flour
• 1 package (12 ounces) refrigerated biscuits (10 biscuits)
• 1/2 cup shredded Cheddar cheese

Details

Servings 5
Adapted from campbellskitchen.com

Preparation

Step 1

1

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

2

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.

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.