Make our delectable Cheesy Mini Chicken Pot Pie Minis in under 40 minutes. These quick chicken pot pie minis also only require five simple ingredients.
What do I need ?
Original recipe yields 5 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
250 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
1 can (10 fl oz/284 mL) no-salt-added condensed cream of chicken soup
1 can (340 g) refrigerated country biscuits (10 biscuits)
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How do I make it ?
Heat oven to 375ºF.
Combine first 4 ingredients.
Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray; fill with chicken mixture.
Bake 20 to 22 min. or until biscuits are golden brown. Cool pot pies in pan 5 min. before removing from pan to serve.
Kraft Kitchen Tips!
Serve with a crisp, mixed green salad.
How to Thaw the Frozen Vegetables
Place vegetables in a colander inside a bowl and run warm water over them; let stand 5 min. or until they are thawed. Drain.
This is a great way to use leftover cooked chicken or turkey.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 6 g
Cholesterol 75 mg
Sodium 1390 mg
Carbohydrate 47 g
Fibre 2 g
Sugars 10 g
Protein 30 g
5 servings, 2 mini pot pies each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.