VELVEETA® Quick Chicken Pot Pie Minis - Kraft Recipes Top
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VELVEETA® Quick Chicken Pot Pie Minis

Prep Time
Total Time

5 servings, 2 pot pies each

Make our delectable VELVEETA® Quick Chicken Pot Pies in under 40 minutes. These quick chicken pot pie minis also only require five simple ingredients.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Combine first 4 ingredients.
  • Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray; fill with chicken mixture.
  • Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.

Special Equipment Needed

Serving Suggestion

Serve with a crisp, mixed green salad to round out the meal.

Note from KRAFT Kitchens

We appreciate your comments, and we agree that thawing the vegetables first produces a better dish. Thank you for all of your suggestions!

How to Thaw the Frozen Vegetables

Place vegetables in a colander inside a bowl and run warm water over them; let stand 5 min. or until they are thawed. Drain.

Creative Leftovers

This is a great way to use leftover cooked chicken or turkey.


  • 5 servings, 2 pot pies each

Nutritional Information

Serving Size 5 servings, 2 pot pies each
Calories 330
Total fat 9g
Saturated fat 3g
Cholesterol 40mg
Sodium 1150mg
Carbohydrate 44g
Dietary fiber 2g
Sugars 7g
Protein 17g
% Daily Value
Vitamin A 70 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Off hand enhancements What a great recipe now that our family has grown.I used mega muffin tins.Two biscuits for each opening. I made gravy ,to set the pie on, from the half breast of chicken sauteed with parsley,sage,rosemary and thyme. ( Yes! Simon and Garfunkel was playing in my head). For a fall flavor I added dried cranberries.The biscuit cooked to a golden color and everything heated evenly.There was extra filling left over so I froze it for a quick pie or petite pies for when the girls come over. ( good finger food poppers) The hubby loved it. We will no longer buy pre made chicken pot pies.
Date published: 2018-09-09
Rated 2 out of 5 by from Salty I made the recipe and I did it with low sodium but it still tastes a little bit salty to my family. So I'm thinking of a way to modify it to even reduce the sodium more. For individuals who don't like salt then this recipe may not be the right one.
Date published: 2017-09-11
Rated 5 out of 5 by from Easy and Fast I made these for dinner tonight! Quick, easy, delicious comfort food! These would be great appetizers for a party as well! I'll make these again. Soon!
Date published: 2017-09-07
Rated 5 out of 5 by from Looks easy & delicious I haven’t tried this yet but plan to. Can this recipe be frozen to be eaten at a later date? It just my hubby & I and it makes a lot!
Date published: 2017-10-12
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