Make our delectable VELVEETA® Quick Chicken Pot Pies in under 40 minutes. These quick chicken pot pie minis also only require five simple ingredients.
What You Need
Original recipe yields 5 servings
1 cup chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1 VELVEETA Mini Blocks (4 oz.), cut into 1/2-inch cubes
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 can (12 oz.) refrigerated biscuits (10 biscuits)
Add To Shopping List
Let's Make It
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.
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.
This is a great way to use leftover cooked chicken or turkey.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 2 pot pies each
* 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.