Mini Chicken Pot Pies

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 1/2 cups

Chicken , cubed

1 cup

Condensed Cream of Chicken Soup

Used 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

Shredded Cheddar Cheese , shredded

Cooking Instructions

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Step 1

Heat the oven to 350 degrees F (180 degrees C).

Step 2

Mix the Chicken (1 1/2 cups) , Frozen Mixed Vegetables (1/2 pckg) , and Condensed Cream of Chicken Soup (1 cup) 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 pckg) 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.