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Mini Chicken Pot Pies

An image of prepared Mini Chicken Pot Pies made with chicken or turkey, Campbell's® Condensed Cream of Chicken Soup, mixed vegetables, refrigerated biscuits and Cheddar cheese.
  • prep time: 15 min
  • total time: 35 min
  • serves: 5 people
  • calories: 415 1 serving

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 (10.5 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

Instructions

  • Tips

    • Easy Substitution: Substitute 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

  • Step 1

    Heat the oven to 350°F.  While the oven is heating, spray 10 (2 1/2-inch) muffin-pan cups with vegetable cooking spray.  Stir the chicken, soup and vegetables in a medium bowl.

  • Step 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.

  • Step 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.

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Calories 386
Total Fat 14 g
Sat. Fat 5 g
Trans Fat 2 g
Cholesterol 50 mg
Sodium 1144 mg
Total Carb 41 g
Dietary Fiber 2 g
Sugar 5 g
Protein 22 g
Vitamin D 0 %DV
Calcium 10 %DV
Iron 12 %DV
Potassium 7 %DV
Calories 415
Total Fat 17 g
Sat. Fat 6 g
Trans Fat 2 g
Cholesterol 52 mg
Sodium 1202 mg
Total Carb 42 g
Dietary Fiber 2 g
Sugar 5 g
Protein 22 g
Vitamin D 0 %DV
Calcium 11 %DV
Iron 12 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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