Prep time
20 MIN
Total time
35 MIN
Serves
10
35 minutes is all you need to have these delicious mini chicken pot pies on the table. They’re so good you’ll want to make them again and again!

Ingredients

Directions

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

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

Did you make this?
Tell us what you think.

Reviews

Your Rating:

Guidelines

WRITING GUIDELINES

  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.

|

By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

Follow Us

GET MEAL-MAIL®

Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox