Mini Chicken Pot Pies

Prep time
20 MIN

Total time
35 MIN

Serves
10

35 minutes is all you need to have these delicious mini chicken pot pies on the table. They’re so good you’ll want to make them again and again!

Ingredients

1 1/2 cups 375 mL cooked chicken, cubed
1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
1 1/2 cups 375 mL frozen mixed vegetables (carrots, green beans, corn, peas), thawed
1 package refrigerated biscuit dough
1/2 cup 125 mL Cheddar cheese, shredded

Heat the oven to 350°F. Spray (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. Top each with about 2 teaspoons cheese.
Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a wire rack for 5 minutes.