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Mini Chicken Pot Pies

Mini Chicken Pot Pies
  • prep time: 15 min
  • total time: 35 min
  • serves: 5 people
  • calories: 420 1 serving

35 minutes is all you need to have these delicious mini chicken pot pies recipe on the table. The flavorful chicken mixture is baked in a golden brown crust made with refrigerated biscuits.  They’re so good you’ll want to make enough to enjoy for lunch and snacks as well.

Ingredients

cost per recipe: $7.59

  • 1 1/2 cups cubed cooked chicken
  • 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

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.

Reviews

(37)
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  • Excellent way to use extra chicken!

    MrsRin
    March 29, 2015

    Since I came across this recipe, I have made it almost every week to use up extra cooked chicken. To make it even easier, I bought frozen mini tart shells and they worked perfectly. I bring left-overs to work for lunch. Everyone in my family loves this recipe and it is so quick to make.

  • So easy, quick and tasty

    DivaDee
    March 15, 2015

    I made 10 in muffin pan they came out perfect. I wouldn't do anything different when I make them again. I did use crescent rolls and I think that made them a little liter, biscuits some times can be so bulky you don't get to really taste the insides. so I would suggest using crescent. Once again 8 gone between my 2 girls and my Gram. If you wanted to to make 12 you would need more then once can of crescents. But they were great!

  • Easy to make. Ingredients blend well

    BIGRED5370
    March 8, 2015

    This is a quick and simple recipe. My picky nieces and nephew loved it as well as my mom who is an exceptional cook. The only suggestion that I would make and that I did is to bake the biscuits a little before filling them. I baked long enough for bottom to be done. I also happened to use a mini muffin pan. I also increased bake time. All in all tasty. I added my own seasonings. Just a bit.
    Thank you

  • Good basic but needs help!

    Mamalina
    February 23, 2015

    We make turkey pot pies with leftover holiday foods. I tried this recipe with my 4yo granddaughter and decided it was to bland and needed some more nutritional value.

    We sauteed diced chicken in olive oil with minced onions and celery. When cooled added minced parsley and baby kale. Diced red potatoes, salt n peppered, and microwaved for 4 minutes. Also took advise from other reviews to warm up frozen mixed veggies - worked great!

    Mixing all ingredients- cream chicken soup, veggies, potatoes, chicken and we used the prepared biscuits as suggested. Baked. They looked soooo yummy! Filling was fabulous... The biscuit dough was too much bread for us. We will try again with crescent dough next time!

    Thanks so much :)

    Linda

  • Disappointed

    Della
    February 22, 2015

    I followed the recipe exactly and they were close to raw. Cooked them an additional 5 mins and the bottom of biscuits was still raw. Won't make them again

    • Campbell Soup Company
      July 13, 2015

      Our test kitchen retested the recipe with various types of biscuits. Our recipe calls for a 10 count biscuit (12 ounces) and when tested with that size, there were no issues and the biscuits were baked beautifully. However, we know that there is such a variety of size and type of biscuits available so we also tested the recipe with a larger, 8 count biscuit that comes in a 16 ounce package. When we tested with that biscuit, it was not fully cooked after the specified time. If you make the recipe again, check to assure you are using a 10 count/12 oz package of biscuits, and if you still feel they are not cooked through, add additional baking time.

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    Calories 420
    Total Fat 17.3 g
    Sat. Fat 5.5 g
    Cholesterol 52 mg
    Sodium 1202 mg
    Total Carb 41.7 g
    Dietary Fiber 2.3 g
    Protein 22.3 g
    Vitamin A 56 %DV
    Vitamin C 5 %DV
    Calcium 10 %DV
    Iron 12 %DV
    Calories 357
    Total Fat 13 g
    Sat. Fat 4.5 g
    Cholesterol 47 mg
    Sodium 783 mg
    Total Carb 41.7 g
    Dietary Fiber 2.3 g
    Protein 22.3 g
    Vitamin A 50 %DV
    Vitamin C 8 %DV
    Calcium 15 %DV
    Iron 10 %DV

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