Mini Chicken Pot Pies

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 412.6
  • Total Fat: 5.5 g
  • Cholesterol: 33.1 mg
  • Sodium: 1,383.5 mg
  • Total Carbs: 66.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 22.7 g

View full nutritional breakdown of Mini Chicken Pot Pies calories by ingredient
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Introduction

These were an absolute winner with my entire family! Very quick and easy to make on a busy week night. These were an absolute winner with my entire family! Very quick and easy to make on a busy week night.
Number of Servings: 5

Ingredients

    1 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
    1 cup *98% fat free cream of mushroom soup
    10 serving Pillsbury Buttermilk Biscuits, refrigerated dough
    1 serving "Great Value" Mixed Vegetables, Frozen (2/3cup)

Directions

Heat the oven to 350F.
Spray 10 (2 1/2-inch) muffin-pan cups with vegetable cooking spray.

Stir the chicken, soup and vegetables in a medium bowl.

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.

Bake for 15 minutes or until the biscuits are golden brown. Let the pot pies cool in the pan on a wire rack for 5 minutes.

Serving Size: 2 pot pies

Number of Servings: 5

Recipe submitted by SparkPeople user PAMELASF19766.

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