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"The belly rules the mind."--Spanish Proverb

Campbell’s Soup Mini Chicken Pot Pies Recipe

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This recipe for Campbell’s Soup Mini Chicken Pot Pies is from North Central Market Right Now Team Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ c cooked chicken, cubed
1-10 ¾ oz can cream of chicken soup
½ of a 16 oz. bag of frozen veggies (about 1 ½ c)
1-12 oz. package refrigerated biscuits (10 biscuits)
½ c shredded cheddar cheese
Directions:
Directions:
Preheat oven to 350 degrees.

Thaw frozen vegetables completely. (Defrost in microwave if desired).

Mix chicken, vegetables, and soup together.

Add pepper to taste.

On a floured surface, roll or pat biscuits to flatten.

Press each biscuit into a greased muffin tin, covering the bottom and sides of tin.

Top each muffin with about 1/3 c of chicken mixture and 2 T of shredded cheese.

Bake 15-20 minutes, until cheese is melted and biscuits are lightly golden brown.

Let sit in muffin tins for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
10 Mini Pot Pies

 

 

 

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