Mini Chicken Pot Pies Recipe
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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
4.4
27 Rating -
Rate
Non Vegdiet
40minstotal
20minsPrep
15minsCook
40m.total
20m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Mini Chicken Pot Pies Recipe
- As required Vegetable cooking spray
- 1.50 cup Cubed cooked chicken
- 1 can Campbell's condensed cream of chicken soup
- 1/2 Package frozen mixed vegetables, thawed
- As required All-purpose flour
- 1 Package refrigerated biscuits
Nutrition
value
value
449
calories per serving
32 g Fat41 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
- Fat32g
- Protein41g
- Carbs0g
- Fiber0g
MacroNutrients
- Carbs0g
- Protein41g
- Fiber0g
Fats
- Fat32g
Vitamins & Minerals
- Calcium41mg
- Iron2mg
- Vitamin A0mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B313mg
- Vitamin B6< 1mg
- Vitamin B920mcg
- Vitamin B120mcg
- Vitamin C0mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium51mg
- Manganese< 1mg
- Phosphorus419mg
- Selenium42mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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