Mini Chicken Pot Pies
Makes 5 servings
35 minutes is all you need to have these delicious mini pot pies on the table. Refrigerated biscuits form the crust for a flavorful chicken mixture and are baked to golden perfection.
Vegetable cooking spray
1 1/2 cups cubed cooked chicken
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 of a 16-ounce package frozen mixed vegetables, thawed (about 1 1/2 cups)
1 package (12 ounces) refrigerated biscuits (10 biscuits)
1/2 cup shredded Cheddar cheese
Heat the oven to 350°F. Spray 10 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
Sprinkle the flour on the work surface. 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.
Credit: Recipe and Photograph © 2013 CSC Brands LP. All Rights Reserved