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
Mini Chicken Pot Pies
plan
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ingredients serve

Ingredients 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
449
calories per serving
32 g Fat41 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    32g
  • Protein
    41g
  • Carbs
    0g
  • Fiber
    0g

MacroNutrients

  • Carbs
    0g
  • Protein
    41g
  • Fiber
    0g

Fats

  • Fat
    32g

Vitamins & Minerals

  • Calcium
    41mg
  • Iron
    2mg
  • Vitamin A
    0mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    20mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    < 1mg
  • Phosphorus
    419mg
  • Selenium
    42mcg
  • Zinc
    3mg
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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