Quick and Easy Personal Chicken Pot Pies
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 354.2
- Total Fat: 11.9 g
- Cholesterol: 10.0 mg
- Sodium: 1,114.1 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 2.5 g
- Protein: 14.7 g
IntroductionThese are a quick and kid friendly chicken pot pie that I make in a Jumbo Cupcake pan. The recipe makes exactly 6 this way, but I'm sure you could use a regular cupcake pan. These are a quick and kid friendly chicken pot pie that I make in a Jumbo Cupcake pan. The recipe makes exactly 6 this way, but I'm sure you could use a regular cupcake pan.
1 Can Pillsbury Grands (Flaky Layers work best)
1 Can Cream of Chicken Soup (I use 98% Fat Free)
1 Can Mixed Vegetables (your choice of veg)
1 Large Can Chunk Chicken Breast
Occasionally, I'll spice it up with some garlic or garlic salt - we LOVE garlic at our house. And you may want to lightly dab some butter overtop of the topping biscuit, if you chose to use the extra 2 in that manner. Enjoy!
Mix Soup, Vegetables, and Chicken in a bowl with spoon - be sure to break chicken and any large vegetables into small pieces. You'll also want to add whatever spices, salt or pepper you prefer here for proper seasoning.
Lightly grease a Jumbo Cupcake pan with cooking spray, then take 6 biscuits and spread each gently into the bottom and up the sides of each of the 6 cupcake wells, then fill each well will the chicken mixture. (This seems to work better if you work on one well at a time. I.E. work with the biscuit, then fill, then move on to the next well, and repeat)
You will have 2 biscuits remaining. I usually use this as topping for the six pot pies with great results! You have to tear them into halves and stretch them a little, but it works out in the end, and the kids love it.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JMHERRING78.