Mini Chicken Pot Pies are a great way to use up leftover chicken or turkey, and making them is so easy it’s actually fun! Just press some biscuit dough into muffin-pan cups, then fill with a simple mixture of chicken and veggies in a creamy sauce made with cream of chicken soup. The cream of chicken soup transforms the chicken and veggies into a savory pot pie filling in one step- so all you have to do is sprinkle some Cheddar cheese on top and bake until golden brown. It’s just 5 ingredients and 35 minutes to get these cute and delicious mini pot pies on the table.
Ingredients
- 1 1/2 cups cubed cooked chicken or turkey
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
- 1/2 of a 16-ounce package frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 1 1/2 cups)
- 1 package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
- 1/2 cup shredded Cheddar cheese
