Muffin Tin Pot Pies

Ready in less than a half an hour, these fun mini pot pies are loaded with chicken, veggies and plenty of family-friendly flavor.

Prep: 5 minutesCook: 20 minutesTotal: 25 minutesDifficulty: Easy


  • 1 can (12.5 oz.) chicken breast chunk white meat in water, drained
  • 1 cup frozen mixed vegetables
  • 1 can (10.5 oz.) cream of chicken soup
  • 1 can (7.5 oz.) can Buttermilk Biscuits


  • Preheat oven to 375°F. Prepare muffin tin with nonstick cooking spray.
  • In medium bowl, combine chicken, vegetables and soup.
  • In 10 muffin wells, arrange biscuits. Press dough up sides of each muffin cup.
  • Into each cup, spoon about 2 tablespoons chicken mixture.
  • Bake 20 to 25 minutes, until golden brown and bubbly.
  • Refrigerate leftovers.