Grands!® Mini Chicken Pot Pies

photo by Pillsbury photo by Pillsbury
photo by Pillsbury
photo by R Register photo by R Register
photo by Anonymous photo by Anonymous
photo by kenucole photo by kenucole
photo by KitchenNaturalista photo by KitchenNaturalista
Ready In:
8 Pies


  • 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) can flaky layers Pillsbury® Grands!® Flaky Layers refrigerated biscuits


  • Heat oven to 375°F In medium bowl, combine vegetables, chicken and soup; mix well.
  • 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.
  • Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
  • 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.
  • If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

Questions & Replies

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  1. 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.
  2. Iisa C.
    I just finished my mini chicken pot pies they came out beautifull pop out of the muffin pan like muffins . Thanks they're delisious.
  3. Cheryl F.
    I used terra cotta muffin cups, two regular muffins smooshed together, and baked them on the bottom rack as suggested. They really came out great! A little more salt, a bit more herbs and they would have been perfect. I will make them again!
  4. R Register
    I didn't have the oversized muffin container so I used a metal pan. I couldn't close the jumbo biscuits so had to do a biscuit like a cup with the ingredients added to the cupped biscuit. I had to cook about 10 minutes longer than called for to get the biscuits to get cooked all the way through. I used a can of mixed vegetables instead of thawed out frozen. Good flavor.
    • Review photo by R Register
  5. Susan
    Love this recipe, it's easy and a comforting dinner. The leftovers can be easily re-heated and taste just as good.


  1. Susan
    If you use the flaky layers Grands you can get 12 by removing 1/3 of each biscuit, then putting 2 of each third together. Sounds weird but it works. That way you can use up the filling and fill all the cups in the muffin pan. That is the way I made it every time. I also added a little poultry seasoning and some cheddar cheese, but that is up to each person's individual taste.


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