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Mini Chicken Pot Pies Recipe

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This recipe for Mini Chicken Pot Pies is from The Abraham/VerColen Family and Friends Cookbook, 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:  
Vegetable cooking spray
1 ½ c. cooked chicken; cubed
1 10 ¾-oz. can cream of chicken soup
1 ½ c. frozen mixed veggies; thawed
Flour
1 12-oz. pkg. refrigerated biscuits (10 biscuits)
½ c. shredded cheese
Directions:
Directions:
1. Heat oven to 350º. Spray 10 (2 ½-inch) muffin pan cups with the cooking spray. Stir the chicken, soup and veggies in a medium bowl.
2. Sprinkle flour on a work surface. Roll or pat the individual biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin cups. Spoon about ⅓ c. of chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it is level. Top each with about 2 t. cheese.
3. Bake for 15 minutes or until biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a wire rack for 5 minutes.
Number Of Servings:
Number Of Servings:
5 (2 pot pies each)
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is a Campbell's soup recipe that is total comfort food. I use rotisserie chicken in mine.

 

 

 

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