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Mini Pot Pies

How to make mini pot pies with a creamy chicken and vegetable filling that's out of this world delicious!
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Course: Dinner Ideas, main dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12
Calories: 378kcal
Author: Mel Lockcuff

Ingredients

  • 32 ounces canned biscuits I prefer Grands Biscuits
  • 1 pound chicken cooked and shredded
  • 21 ounces cream of chicken soup
  • 12 ounces frozen mixed vegetables
  • 1 teaspoon salt to taste
  • 1/2 teaspoon ground black pepper to taste

Instructions

  • Mix all ingredients, except biscuits, in a saucepan and warm.
  • Remove 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.

Nutrition

Serving: 1Servings | Calories: 378kcal | Carbohydrates: 44g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 1280mg | Potassium: 289mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1557IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 3mg
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