Mini Chicken Pot Pies

In case you haven’t guessed, Chicken is my favorite meat! So, loving Chicken Pot Pie like we do, I decided to try an easier way to make it.

This was a real success and we both loved them. Having my canned chicken on hand made it quick, but you can use any cooked chicken.

The can of biscuits made it quick and delicious. Only a few ingredients and you have the main course for a meal. We ate a salad to complete our meal. Give it a try, it’s easier than you think.

Mini Chicken Pot Pies

1 10oz package frozen mixed vegetables

1 can (10 1/2oz) Cream of Chicken Soup

1 cup cooked cup up chicken

1 can Grands biscuits (8 count)

1/2 tsp Herbs de Provence

1/2 tsp pepper

1/2 cup shredded cheddar cheese (optional)

1. Preheat oven to 375 degrees

2. Spray 8 muffin tins

3. Mix chicken, vegetables, cream of chicken soup, pepper and herbs

4. Flatten biscuits and press into sprayed muffin tins. Press dough up the sides

5. Fill each with a generous amount of chicken filling

6. Bake at 375 degrees for 25-30 minutes

7. Note: these can be made ahead & refrigerated until ready to bake them.

Published by Deborah Blowers

I’m a gal who loves to be in her kitchen cooking! Growing up in a large family allowed for me to begin cooking and baking at a fairly young age. I’m a wife, mother, and nurse.

2 thoughts on “Mini Chicken Pot Pies

  1. You are an incredible cook Debbie. Really enjoy watching you. I make most of your recipes and we love them. Cannot wait for a recipe book someday. I would love to share a recipe or two with you sometime. May I mail to a P.O. Box?


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