Rating: 4.5 stars
107 Ratings
  • 5 star values: 68
  • 4 star values: 26
  • 3 star values: 12
  • 2 star values: 0
  • 1 star values: 1

Thirty-five 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 baked to golden perfection. They're so good you'll want to make them again and again!

Recipe Summary

cook:
15 mins
additional:
5 mins
total:
40 mins
prep:
20 mins
Servings:
5
Yield:
10 mini pies
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Nutrition Facts

402 calories; protein 18g; carbohydrates 40.3g; fat 19.2g; cholesterol 38.6mg; sodium 1208.7mg. Full Nutrition
Advertisement