Mini Chicken Pot Pies
- 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.
- 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.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
Substitutions and Serving Size
My family felt that using the cream of chicken soup made the flavour "too chickeny", so I substitute a can of cream of celery soup. I also added salt & pepper to taste and about 1 tbsp each of oregano and parsley. We eliminated the cheese altogether. The suggested serving size (serves 10) would only be accurate for toddlers or as an appetizer. Using a common refigerated biscuit dough, the recipe does indeed make 10 mini pot-pies, however a grown person would likely want 3-4, plus a side salad. Kids would eat about 2-3. With the substitutions above, we make this on a regular basis.
Erin B. | August 3, 2017
Substituted pork chops
I had some leftover chops that I had fried in butter and oil with garlic powder, garlic with peppers spice. I used cream of potato so it would be a full meal. Added some more of the above spices, sea salt infused with herbs and vegetables. They were delicious served with side salad.
Cyndi W. | March 27, 2019
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