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My review
Mini Chicken Pot Pies
228
Campbell's Kitchen
"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 402Original recipe yields 5 servings (10 mini pies)
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 7392 Ratings
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Most helpful positive review
10/30/2014
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
12/8/2014
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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10/30/2014
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...
10/31/2014
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...
11/26/2014
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...
12/8/2014
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...
12/30/2014
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,...
12/8/2014
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.
1/21/2015
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...
1/8/2015
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!!!!