Mini Chicken Pot Pies

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 288.5
  • Total Fat: 12.6 g
  • Cholesterol: 18.4 mg
  • Sodium: 865.4 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 15.3 g

View full nutritional breakdown of Mini Chicken Pot Pies calories by ingredient
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Number of Servings: 8


    *Pillsbury Grands Reduced Fat Buttermilk Biscuits (1 biscuit), 8 serving
    Chicken Breast, no skin, 1 breast, bone and skin removed
    *Campbells cream of chicken soup, 2.5 serving
    *Birdseye Frozen Mixed Vegetables, 8 oz
    *Cheddar Chees, Kroger Mild(shredded), 1 cup
    *Organic Ville - Herbs de Provence organic vinaigrette, 1 tbsp
    *onion powder, 1 tsp
    *GARLIC SALT, 1 tsp


Preheat your oven to 400.
2In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5Let rest for about 3 minutes and dig in!

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SAMOBRIEN.

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