Mini Chicken Pot Pies

Ingredients

• Servings: 10
• 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
• all-purpose flour
• 1 (12 ounce) package refrigerated biscuits
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 40 mins


• 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.