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RECIPE
5 INGREDIENTS9 STEPS40MIN

Mini Chicken Pot Pies

4.5
2 Ratings
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Campbell's Kitchen
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35 minutes is all you need to have these delicious mini pot pies on the table. Refrigerated biscuits form the crust for a flavorful chicken mixture and are baked to golden perfection. They’re so good you’ll want to make them again and again!

40MIN

Total Time
Campbell's Kitchen
Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.
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Ingredients
US / METRIC
Servings:
4
Serves 4
1 1/2 cups
Chicken , cubed
1 cup
Campbell’s® Condensed Cream of Chicken Soup
or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 pckg
Frozen Mixed Vegetables
1 pckg
Refrigerated Biscuits
1/2 cup
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Nutrition Per Serving
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CALORIES
517
FAT
22.0 g
PROTEIN
20.2 g
CARBS
60.6 g

Directions

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Step 1
Heat the oven to 350 degrees F (180 degrees C).
Step 2
Mix the cubed Chicken (1 1/2 cup), Frozen Mixed Vegetables (1/2 package), and Campbell’s® Condensed Cream of Chicken Soup (10.5 ounce) in a bowl.
Step 3
Spray 10 2 1/2-inch muffin-pan cups with cooking spray.
Step 4
Roll or pat the Refrigerated Biscuits (1 package) to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups.
Step 5
Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level.
Step 6
Top each with Shredded Cheddar Cheese (1/2 cup).
Step 7
Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted.
Step 8
Let the pot pies cool in the pan on a wire rack for 5 minutes.
Step 9
Serve and enjoy.

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Nutrition Per Serving
Calories
517
% Daily Value*
Fat
22.0 g
28%
Saturated Fat
6.8 g
34%
Trans Fat
0.5 g
--
Cholesterol
44.7 mg
15%
Carbohydrates
60.6 g
22%
Fiber
4.3 g
15%
Sugars
4.2 g
--
Protein
20.2 g
40%
Sodium
1637.7 mg
71%
Vitamin D
--
--
Calcium
155.5 mg
12%
Iron
4.0 mg
22%
Potassium
286.7 mg
6%
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