Recipe by Pillsbury® Grands!®
"Chicken pot pie with just 4 ingredients? It couldn't get any easier!"
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Green Giant® frozen mixed vegetables, thawed
diced cooked chicken
1 (10.75 ounce) can
condensed cream of chicken soup
1 (16.3 ounce) can
Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
We made these little pot pies last week. They were so easy to put together and came out delicious. My picky son ate two of them. A great family recipe for a working mom.
This recipe is ok as written. It becomes infinitely better if you add some chopped onion, salt, pepper, and maybe garlic depending on taste.
we are vegetarians, so I made this recipe without any meat and substituted the cream of chicken soup with cream of broccoli. very good and easy. will make again.
I used leftover roast instead of chicken and that was delicious too. Must top with cheese!
Tried it with the refrigerator Pillsbury Grand like someone else posted, "...not bad, but not great..." I tried this again with thawed freezer Pillsbury Southern style biscuit and that was the difference for us. Prep time is more but the results are great. For a quick meal use the refrigerator Grands. You will like them. If you have a little more time use the freezer biscuit, you will not be disappointed.
this recipe turned out very well. i love this one. i am going to use it alot more!
My chicken was already flavored so I didn't add any seasoning . If you want something simple this is it . Other reviewers commented that it didn't have enough and I disagree . If your chicken is seasoned you should be all set . I used left over roasted chicken . I have two picky boys and they loved it !!! I wouldn't change anything . Will be making this again !!!!
This recipe was amazing with some (lots of) changes. The picture was taken after we devoured half of the food!
You have to add some spices and fresh veggies for some more flavor, double the chicken and add more gravy. The spices I added were salt, pepper, onion powder, garlic powder, thyme, and sage. I added this to two large chicken breasts as they cooked and also a tad bit more to the mix. The gravy I made was 1 can of cream of chicken soup and 1/2 can of cream of mushroom. I also chopped up 1/2 a green pepper into small pieces, 1/4 onion, 1 stalk of celery (and the leaves) and 1 Clove of garlic for fresh flavor along with the frozen veggies (only 6oz of the frozen veggies necessary). This recipe made a lot of left over filling. That's the best part. When the pies are done cooking (I cooked for 25 mins) it's necessary to top with extra filling (yummy). I also topped these mini pies with shredded cheese before cooking! A+!
* Percent Daily Values are based on a 2,000 calorie diet.
Grands!(R) Mini Chicken Pot Pies
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 108
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