Mini Chicken Pot Pies

I may, from time to time, offer affiliate links to products or services on my blog. If you click those links, and make a purchase from them, I might make a little cash which I'll likely spend spoiling my furry family.  Thank you for contributing to my bliss!  View full affiliate disclosure.

Mini Chicken Pot Pies

Charles Parks (On Facebook)
Prep Time 20 minutes
Cook Time 20 minutes


  • 1 Muffin Tray


  • 1 can Campbell's Cream Chicken soup
  • Shredded rotisserie chicken
  • 2 cans Great Value Mixed Vegetable Medley
  • Salt and pepper to taste
  • Crushed red pepper to taste


  • Take your biscuits and dive them in half and put them in a muffin tray and press them well to the walls of the tray.
  • For the filling of the pot pies, mix shredded rotisserie chicken with a can of cream chicken soup.
  • Then, add in mixed vegetable medley and stir everything.
  • Add pepper, salt and red crushed pepper to your taste and stir again.
  • When the filling is ready, take about a tablespoon of it for each cup in the tray.
  • Top each cup with little pieces of Colby cheese.
  • Bake at 350 °F for about 20 minutes until they have a golden brown color.
Posted in