Mini Chicken Pot Pies Recipe - Allrecipes.com
Mini Chicken Pot Pies Recipe
  • READY IN 40 mins

Mini Chicken Pot Pies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 mini pies Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Heat the oven to 350 degrees F. Spray 10 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
  2. Sprinkle the flour on the work surface. Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level. Top each with about 2 teaspoons cheese.
  3. Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a wire rack for 5 minutes.
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Nutrition

  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 1217 mg
  • 49%

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

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