Individual Chicken Pot Pies

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“I got this recipe from a Campbell's soup ad and have done some tweaking of my own. Let me know if you like it.”
10 pies

Ingredients Nutrition

  • vegetable oil cooking spray
  • 1 12 cups cubed cooked chicken (I use the seasoned "Just Chicken" from Trader Joe's)
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 12 cups frozen mixed vegetables, thawed
  • salt and pepper
  • all-purpose flour
  • 1 (12 ounce) package refrigerated biscuits (10 biscuits)
  • 12 shredded cheddar cheese


  1. Heat oven to 350 degrees. Spray 10 muffin pan cups with cooking spray.
  2. Combine the chicken, soup and vegetables in a medium bowl and season to taste.
  3. Sprinkle the flour on a smooth work surface. Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup of the chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level. Top each with about 2 teaspoons of cheese.
  4. Bake for 15 minutes or until the biscuits are gold brown and the cheese is melted. Let cool in the pan on a wire rack for 5 minutes.

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