Mini Chicken Pot Pies

Serving Size: 5
Prep Time:
Total Time:


  • vegetable cooking spray
  • 1.5 cup cubed cooked chicken
  • 1 Can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 8 Ounce frozen mixed vegetables, thawed (about 1 1/2 cups)
  • all-purpose flour
  • 12 Ounce package refrigerated biscuits (10 biscuits)
  • 0.5 cup shredded cheddar cheese


  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.