Grands!® Mini Chicken Pot Pies

READY IN: 42mins
Recipe by Pillsbury


Top Review by lolablitz

This recipe needs work. I don't think it was properly tested. I've made these mini chicken pot pies several times in the past but this recipe was off. There is too much filling for the 8 biscuits and the grands are too big to cook properly. I ended up using two cans of 8 biscuits and adjusted the baking time to 26 minutes and some were still doughy in the middle. I looked back into my reviews and found that the regular 7.5 ounce cans of biscuits (12 in a pack) work much better.

Ingredients Nutrition

  • 2 cups Green Giant® frozen mixed vegetables, thawed
  • 1 cup diced cooked chicken
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 (16 1/3 ounce) canflaky layers Pillsbury® Grands!® Flaky Layers refrigerated biscuits


  1. Heat oven to 375°F In medium bowl, combine vegetables, chicken and soup; mix well.
  2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  3. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
  4. Substitution/Expert Tips: Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
  5. If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

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