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Mini Chicken Pot Pies

Rated as 4.43 out of 5 Stars
205

"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!"
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Ingredients

40 m servings 402
Original recipe yields 5 servings (10 mini pies)

Directions

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  1. 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.
  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.

Nutrition Facts


Per Serving: 402 calories; 19.2 40.3 18 39 1209 Full nutrition

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Reviews

Read all reviews 71
  1. 88 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I hate pot pies. I always have. Whether is was homemade with a flour crust or the frozen in boxes pot pies, they were all nasty. My girlfriend's mother saw this commercial and twenty minutes lat...

Most helpful critical review

Not bad. On accident I bought the jumbo biscuits so these came out very breast. It sort of tasted like a bunch of veggies on a biscuit, just not very flavorful.

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I hate pot pies. I always have. Whether is was homemade with a flour crust or the frozen in boxes pot pies, they were all nasty. My girlfriend's mother saw this commercial and twenty minutes lat...

UUUUUMMMMMmmmm ummmmmmmm goooood just like the Campbell's soups slogan promises!!! These mini chicken pot pies are little but they hit with big awesome flavor! I made some changes & additions, I...

My mother used to make her own rendition of this when I was a kid. None of us kids like mixed veggies so she substituted 'flakey' biscuits (our favorite), chopped frozen broccoli for the veggies...

Very simple and delicious recipe... Instead of buying canned biscuits, I made my own biscuits using another recipe from this site (Never Fail Biscuit recipe) and added Parmesan cheese to the bis...

I've made this mini pot pies 3 times thus far and I have some recommendations. The filling is too salty for me. Use low sodium cream of chicken and add more salt accordingly. Add 2 tsp of thyme,...

Not bad. On accident I bought the jumbo biscuits so these came out very breast. It sort of tasted like a bunch of veggies on a biscuit, just not very flavorful.

I was inspired by the size of the little pot pies. What a good idea for portion control. I decided to make mine healthier and skip the canned soup and lower my sodium intake. I made a roux and u...

I doubled the ingredients to make a larger batch. I rolled two biscuits at a time and folded the excess dough over the top of the mixture once in the muffin pans. Delicious!!!!

Family loves this recipe. .they freeze great too.