Mini Pot Pies

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 403.3
  • Total Fat: 22.4 g
  • Cholesterol: 36.8 mg
  • Sodium: 1,414.9 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 15.4 g

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

These are pretty easy to make and can be frozen for a future meal if you want to prepare in advance. These are pretty easy to make and can be frozen for a future meal if you want to prepare in advance.
Number of Servings: 4

Ingredients

    Crust
    - 1 cup Bisquick
    - 1/4c margarine or butter
    - 3 tbsp boiling water
    - 4 mini pie tins (can be found where pie crust are located. These tins are usually in a 4-pk for graham cracker crusts.)

    Filling
    - 1c mixed vegetables
    - 1/2c cream of potato soup
    - 1/4c 2% milk
    - 1 small can chicken (5oz)
    - Season to taste

Directions

Crust Instructions:
Heat oven to 450 degrees. Mix Bisquick and margarine in small bowl. Add water, stir vigorously until soft dough forms. There should be enough to cover the tins with extra to make the tops. Press with floured hands in pie tins. Bake until light brown 6-8 minutes. Cool and fill.

Filling Instructions:
Mix all ingredients together. Add mixture to each pie tin. Use remaining crust mix to form tops. There should be 'just enough' crust mix to form the tops. Cook pies on cookie sheet at 375 degrees for 30 minutes or until tops are light to golden brown. Cut a slit in the tops and allow to cool a few minutes before serving. These are very hot immediately out of the oven.

Number of Servings: 4

Recipe submitted by SparkPeople user DRJEWELL29.

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