Mini Chicken Pot Pies

Mini Chicken Pot Pies

from campbells.com
35 min
5 servings

Mini Chicken Pot Pies are a great way to use up leftover chicken or turkey, and making them is so easy it's actually fun!  Just press some biscuit dough into muffin-pan cups, then fill with a simple mixture of chicken and veggies in a creamy sauce made with cream of chicken soup.  The cream of chicken soup transforms the chicken and veggies into a savory pot pie filling in one step- so all you have to do is sprinkle some Cheddar cheese on top and bake until golden brown.  It's just 5 ingredients and 35 minutes to get these cute and delicious mini pot pies on the table.

Ingredients

  • 1 1/2 cups cubed cooked chicken or turkey
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1/2 of a 16-ounce package frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 1 1/2 cups)
  • 1 package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
  • 1/2 cup shredded Cheddar cheese

Directions

  1. 1

    Heat the oven to 350°F

  2. 2

    While the oven is heating, spray 10 (2 1/2-inch) muffin-pancups with vegetable cooking spray

  3. 3

    Stir the chicken, soup and vegetables in a medium bowl

  4. 4

    Roll or pat the biscuits to flatten slightly

  5. 5

    Press the biscuits into the bottoms and up the sides of the muffin-pan cups

  6. 6

    Spoon about 1/3 cup chicken mixture into each biscuit cup

  7. 7

    Lightly press the chicken mixture down so it's level

  8. 8

    Top each with about2teaspoons cheese

  9. 9

    Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted

  10. 10

    Let the pot pies cool in the pan on a wire rack for 5 minutes