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Chicken Pot Pie Grands Biscuits
Prep Time
8
minutes
mins
Cook Time
22
minutes
mins
Total Time
30
minutes
mins
Course:
Main Dish
Cuisine:
American
Servings:
4
servings
Ingredients
▢
2
cups
Frozen Mixed Vegetables
-
thawed
▢
1
cup
Cooked Chicken
-
diced
▢
1
10.75 ounce can
Cream of Chicken Soup
▢
1
16.3 ounce can
Refrigerated Biscuits
▢
1
cup
Shredded Cheddar Cheese
Instructions
Heat oven to 375°F.
In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round.
Place 1 round in each of 8 greased regular-size muffin cups.
Firmly press in bottom and up side, forming 3/4-inch rim.
Spoon a generous 1/3 cup chicken mixture into each.
Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Top with shredded cheddar cheese.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
Cool 1 minute; remove from pan.
Notes
Cream Sauce:
Instead of using cream of chicken soup, you can make your own creamy sauce from our
pot pie recipe
.
Cheese:
Top the mini pies with your favorite cheese. Cheddar or mozzarella are both great choices.