Mini Chicken Pot Pies
Campbell's
Campbell's
Recipe - Stillwater Wine & Spirits
Mini Chicken Pot Pies
Prep Time15 Minutes
Servings16
Cook Time35 Minutes
Ingredients
1 can (18.8 ounces) Campbell’s® Chunky® Pub-Style Chicken Pot Pie Soup
1 can (12.5 ounces) Swanson® Premium White Chicken Breast in Water, drained
1/2 cup shredded Cheddar cheese
2 packages (about 16 ounces each) jumbo-size biscuit dough (16 biscuits)
3 tablespoons butter, melted
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
Directions
- Heat the oven to 400°F. Line 2 rimmed baking sheets with parchment paper. While the oven is heating, roll the biscuit dough pieces into 6-inch circles (you can do this on a lightly-floured work surface, if desired).
- Mix the soup, chicken and cheese in a medium bowl. Spoon about 2 tablespoons soup mixture in the center of each dough circle. Fold the dough in over the filling in sections, pinching to hold in place as you go, until the edges of the pies are covered but not the center. Place the pies onto the baking sheets.
- Bake for 20 minutes or until golden brown. While the pies are baking, stir the butter, parsley and garlic powder in a small bowl. Remove the pies from the oven and brush the crust edges with the butter mixture. Let cool on the baking sheets on wire racks for 5 minutes before serving.
15 minutes
Prep Time
35 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Directions
- Heat the oven to 400°F. Line 2 rimmed baking sheets with parchment paper. While the oven is heating, roll the biscuit dough pieces into 6-inch circles (you can do this on a lightly-floured work surface, if desired).
- Mix the soup, chicken and cheese in a medium bowl. Spoon about 2 tablespoons soup mixture in the center of each dough circle. Fold the dough in over the filling in sections, pinching to hold in place as you go, until the edges of the pies are covered but not the center. Place the pies onto the baking sheets.
- Bake for 20 minutes or until golden brown. While the pies are baking, stir the butter, parsley and garlic powder in a small bowl. Remove the pies from the oven and brush the crust edges with the butter mixture. Let cool on the baking sheets on wire racks for 5 minutes before serving.