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Mini Chicken Pot Pie / Pies

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Ingredients Nutrition

  • 1 (16 ounce) container refrigerated reduced-fat buttermilk biscuits
  • 1 12 cups milk
  • 1 (1 7/8 ounce) package white sauce mix
  • 2 cups cut-up cooked chicken or 2 cups cooked turkey
  • 1 cup frozen assorted fresh vegetable, partially thawed
  • 2 cups shredded cheddar cheese
  • 2 cups french taste toppers French-fried onions


  1. Preheat oven to 400°F.
  2. Separate biscuits; press into 8 (8-ounce) custard cups, pressing up sides to form crust.
  3. Whisk milk and sauce mix in medium saucepan.
  4. Bring to boiling over medium-high heat.
  5. Reduce heat to medium-low; simmer 1 minute, whisking constantly, until thickened.
  6. Stir in chicken and vegetables.
  7. Spoon about cup chicken mixture into each crust.
  8. Place cups on baking sheet.
  9. Bake 15 minutes or until golden brown.
  10. Top each with cheese and Taste Toppers.
  11. Bake 3 minutes or until golden.
  12. To serve, remove from cups and transfer to serving plates.

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