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With fall on the way and school back in session, days and nights will soon be filled with crisp, cool air. I was inspired to make this recipe by another recipe we’d made from Pillsbury, Easy Taco Melts. Instead of filling biscuits with taco filling, however, we decided to make them into mini personal pot pies. They turned out pretty yummy.
Below is a printable recipe, without photos, for your convenience. First cook and shred about a pound of chicken.
Next mix ingredients in a saucepan, and warm. We mixed about 2 cans cream of chicken or cream of celery soup, veggies, and the chicken, also adding salt and pepper as needed for flavor. 
Remove Grands! Biscuits from the can, and prep a cookie sheet. 
Flatten each biscuit. 
Then put a good spoonful of filling in the center of each biscuit. 
Wrap each biscuit tightly, crimping edges together. 
Place in oven, and bake for the time indicated in the biscuit instructions. Remove from oven when biscuits are golden. 
These are a really cozy meal, perfect for that chilly fall air that’s certain to be here very soon. Enjoy!
Mini Pot Pies
Ingredients
- 2 cans Grands! Biscuits
- 1 lb. chicken, cooked and shredded
- 2 cans cream of chicken or other cream-based soup
- Veggies, we used peas, carrots, and corn; you could even use potatoes
- Salt & Pepper, to flavor
Instructions
- Cook and shred about 1 lb. of chicken. Mix all ingredients in a saucepan, and warm.
- Remove Grands! Biscuits from the can, and prep a cookie sheet. Flatten each biscuit. Put a good spoonful of filling in the center of each biscuit. Then wrap each biscuit tightly, crimping edges together.
- Place in oven, and bake for the time indicated in the biscuit instructions. Remove from oven when biscuits are golden. Serve while warm.
(Disclosure: This recipe/post was not compensated or sponsored in any way.)
I can’t wait to try this. It’s getting to be that perfect time of year again and I love doing soups and stews. This just adds to my recipe list for this year, lol. Thanks for all the great ideas! You could probably do this with a beef stew.. You know “beef pot pie”… Yumm….
Holly, that’s a great idea! I might have to try that next.:) I know, this time of year is my favorite. Made vegetable soup last week; already planning a chowder next. Thanks so much for stopping by.
I love these you can also substitute canned chicken al’a king, mixture, or a can of sausage gravy for the filling.
This was amazing! Made it for dinner and still had enough to freeze.
I am making these this week-end looks yummy, and if they turn out good and I making them for my daughter ‘s sleepover, I bet Scramble eggs, cheese and sauage would be delis.
Thanks, Toni! Mmmmm, that sounds so good with scrambled eggs, cheese, and sausage. I need to try that. Hope you enjoy! You’ll have to let me know how they turn out.
Sounds like a good idea, for breakfast.
Awesome, another use for leftovers of a store bought roasted chicken! Usually do soup but this is great and can control salt/ ingredients as my son not a potato fan. Have you tried different soups like cream of celery with cream of chicken? or cream of broccoli and cream of chicken? Thanks!
Kelly, I haven’t tried different soups yet, but I’m sure it’d be delicious! Thank you so much for stopping by, and I hope you enjoy the recipe!
was wondering if you can use frozen vegetables?
Paula, I don’t see why not. They’d probably work just fine.
Can these be frozen? If so, any suggestions on how to reheat them? Do you think they should be thawed or reheated from frozen? Thanks so much!
Wendy, I’ve never tried freezing them, so I’m not sure. But I would think maybe you could and maybe reheat either in the oven or microwave?