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Mini Chicken Pot Pies
A keto chicken pot pie that uses cheddar biscuits as the topping!
Recipe Summary Mini Chicken Pot Pies
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!Ingredients | Chicken Pot Pie Recipes With Biscuits
Vegetable cooking spray
1 ½ cups cubed cooked chicken
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
½ (16 ounce) package frozen mixed vegetables, thawed
All-purpose flour
1 (12 ounce) package refrigerated biscuits
½ cup shredded Cheddar cheese
Directions
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.
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.
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.
Info | Chicken Pot Pie Recipes With Biscuits
prep:
20 mins
cook:
15 mins
additional:
5 mins
total:
40 mins
Servings:
5
Yield:
10 mini pies
TAG : Mini Chicken Pot Pies
Trusted Brands: Recipes and Tips, Campbell's Kitchen,
