Quick & Easy Mini Chicken Pot Pies

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2 cups frozen mixed vegetables, thawed

2 boneless chicken breast, cooked, diced and seasoned to taste

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits(croissants)


1. Pre heat your oven to 375°F. Mix well in a bowl; combine vegetables, chicken and soup. Flatten each biscuit into 5 1/2-inch round circle.

2. Place 1 round in each of 8 greased regular-size muffin cups. Press in bottom and up the side to form the pie cup.

3. Spoon in a generous amount of chicken mixture into each cup. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.

4. Bake at 375°F for about 20 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Bon Appetit!

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