Mini Chicken Pot Pies are a great way to use up leftover chicken or turkey, and they're easy to make fun! Just squeeze some cookie dough into a muffin cup and pour this simple mixture of chicken and veggies into a creamy, creamy soup.
Cream of Chicken Soup turns chicken and veggies into a hearty pie in one step—so all you have to do is sprinkle some cheddar on top and bake until golden brown. With just 5 ingredients, these cute and delicious mini pancakes can be on the table in 35 minutes.
Ingredients
cost per recipe: $7.58
- 1 1/2 cups cubed cooked chicken or turkey
- 1 can (10 1/2 ounces) Campbell’s Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
- 1/2 of a 16-ounce package frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 1 1/2 cups)
- 1 package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
- 1/2 cup shredded Cheddar cheese
Also we have talked about how to make a vegetable soup
Instructions
Tips
Easy Substitution: Substitute 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Step 1 : Heat the oven to 350°F. While the oven is heating, spray 10 (2 1/2-inch) muffin-pan cups with vegetable cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
Step 2 : 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.
Step 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.
