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Mini Pork Pot Pie

Mini Pork Pot Pie

"Cubes of seasoned cooked pork loin, broccoli, and lots of cheese are baked in biscuit cups for this family pleasing meal."
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45 m servings 514 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1650 mg
  • 66%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 375 degrees F. Separate biscuits and press with hands into a 5- to 6-inch circle. Place 1 round in each of 8 regular-size muffin cups. Firmly press in bottom and up sides, forming 1/2-inch rim.
  2. Combine remaining ingredients; mix well. Spoon filling into each biscuit crust, pushing into crust and mounding on top. If desired, sprinkle top of each with 1 tablespoon shredded cheese.
  3. Bake at 375 degrees F for 25 to 30 minutes until biscuits are golden brown. Cool in pan 5 minutes before removing to serve.

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This warrants a five for the simplicity, but it's rather salty, and this is because the broccoli cheese soup is not diluted. I'm not sure I'll make it again without changing it. This was certai...