Mini Chicken Pot Pies recipe
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Ingredients
- Vegetable cooking spray 1 ½ cups cubed cooked chicken 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) ½ (16 ounce) package frozen mixed vegetables, thawed All-purpose flour 1 (12 ounce) package refrigerated biscuits ½ cup shredded Cheddar cheese
Nutrition Info
- 402.2 caloriescarbohydrate: 40.3 gcholesterol: 38.6 mgfat: 19.2 gfiber: 3.3 gprotein: 18 gsaturatedFat: 6.6 gservingSize: -sodium: 1208.7 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Mini Chicken Pot Pies
Directions
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Heat the oven to 350 degrees F. Spray 10 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
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.
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.