Recipe: Mini Chicken Pot Pies

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.
Ingredients
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)
All-purpose flour
1 package (12 ounces) refrigerated biscuits (10 biscuits)
1/2 cup shredded Cheddar cheese

Directions
1.
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.
2.
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.
3.
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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s