Grands!® Mini Chicken Pot Pies Recipe - Allrecipes.com
Grands!(R) Mini Chicken Pot Pies Recipe
  • READY IN 45 mins

Grands!® Mini Chicken Pot Pies

Recipe by  

"Chicken pot pie with just 4 ingredients? It couldn't get any easier!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    45 mins

Directions

  1. Heat oven to 375 degrees F. In medium bowl, combine vegetables, chicken and soup; mix well.
  2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  3. Bake at 375 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Kitchen-Friendly View

Footnotes

  • Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
  • Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
  • If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2013

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.

 
Most Helpful Critical Review
Oct 03, 2014

This wasn't bad when I added some salt, pepper, onion, garlic powder, and mushrooms, but it's almost identical to another chicken pot pie recipe on this site that's much less time consuming. These are really only worth the effort if you want them to look cute for company or happen to have a muffin tin but no casserole or baking pan.

 
Dec 10, 2013

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.

 
Nov 13, 2013

I used leftover roast instead of chicken and that was delicious too. Must top with cheese!

 
Dec 07, 2013

this recipe turned out very well. i love this one. i am going to use it alot more!

 
Feb 03, 2014

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.

 
Jan 11, 2014

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 !!!!

 
Nov 25, 2013

Made these tonigh and we loved them! Going to try different meats and veggies next time.

 

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Nutrition

  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 808 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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