{I Tried It!} Mini Chicken Pot Pies Made With Refrigerated Biscuits

I was blessed with a vast number of Pillsbury Refrigerated Biscuits thanks to a friend of mine, and so weve been playing around with different recipes lately. Heres one that was a hit with the whole family, and its quick and very easy!

Easy Cheesy Mini Chicken Pot Pies

Youll need

1 can refrigerated biscuits
1 cup cooked chicken, turkey, or ham, diced
1 10 1/2 oz can cream of chicken soup
1 cup frozen mixed vegetables
1/4 cup milk
2/3 cup shredded cheddar cheese
1/4 teaspoon black pepper

How to

1. Preheat oven to 400 degrees.

2. Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.

3. In a medium bowl, combine meat, chicken soup, milk, cheddar cheese, frozen veggies, and black pepper. Mix well to combine.

4. Evenly spoon chicken mixture into prepared biscuit cups.

5. Bake for 12 to 15 minutes or until golden brown.

6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

*Original recipe (tweaked a bit) found here.

Everyone loved these! Next time I want to try making them without the cream of chicken soup and with the base made from scratch. 🙂 But this is great for those times when you need something really fast.


What do you like to make with refrigerated biscuits?