Recipe by Campbell's Kitchen
"Thirty-five 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 baked to golden perfection. They're so good you'll want to make them again and again!"
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Vegetable cooking spray
1 1/2 cups
cubed cooked chicken
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 (16 ounce) package
frozen mixed vegetables, thawed
1 (12 ounce) package
shredded Cheddar cheese
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Chicken Pot Pies
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 182
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