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Paige (jellybeans) posted this recipe which led me to an awesome blog, The Country Cook! I've never made pot pies before because I am dough challenged but I can make a mean canned biscuit! :)

These little babies were delicious and my family loved them! I made 2 cups of chicken and used Grands Butter Tastin' biscuits, cut them in 1/2 and then put them in the muffin tins and they worked perfect! That made 16 mini pot pies for us, a family of 5!


  • 1 (7.5 oz.) tube refrigerated biscuits
  • 1 cup cooked chicken, diced (I used 2 cups)
  • 1 (10.75 oz.) can Cream of Chicken Soup
  • 2/3 cup cheddar cheese, shredded
  • 1/2 cup frozen peas & carrots (optional)
  • Lawry's Seasoned Salt & cracked black pepper (this is what I seasoned the chicken with while cooking)


  • Preheat oven to 350F degrees.
  • Spray 10 muffin cups with nonstick vegetable spray. Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides.
  • In a bowl, combine remaining ingredients; stir until well blended. (I cooked it all together for 15 minutes)
  • Spoon chicken mixture into biscuit cups, filling about 3/4 full.
  • Bake for about 15 minutes (until bubbly and biscuits are golden).
  • Makes 4 to 5 servings (2 pot pies each).

Categories: Biscuit  Poultry  Vegetable 

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