Mini Chicken Pot Pies

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!

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with chicken broth, seasoned chicken and cream
•Low in fat
•Low in cholesterol
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  • 1 1/2 cups (375 mL) cooked chicken, cubed
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 1 1/2 cups (375 mL) frozen mixed vegetables (carrots, green beans, corn, peas), thawed
  • 1 package refrigerated biscuit dough
  • 1/2 cup (125 mL) Cheddar cheese, shredded


  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.

Ratings & Reviews

  • Erin B.

    August 3, 2017

    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.

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  • Cyndi W.

    March 27, 2019

    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.

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  • Robert B.

    September 24, 2015

    Rating by Robert

    This rating was left without a review.

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  • Tony S.

    September 24, 2015

    Rating by Tony

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Amount Per Serving
Calories 190
Fat 7 g
Sodium 650 mg
Carbohydrate 20 g
Dietary Fibre 1 g
Protein 10 g
Calcium 6 %DV

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