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5 from 1 vote

Easy Hand-Held Pot Pies

Refrigerated biscuits filled with easy chicken and vegetable pot pie mixture, folded to make a hand pie and then baked.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main
Servings: 16 mini pot pies
Calories: 131kcal
Author: Jenn

Ingredients

  • 2 packages Pillsbury Grands biscuits
  • 1 onion diced
  • 2-3 cups cooked diced chicken (canned is fine)
  • 1 can cream of chicken soup
  • 10- oz. bag frozen mixed veggies steamed
  • salt and pepper to taste

Instructions

  • Preheat oven to 350º. Spray cookie sheet with cooking spray, set aside.
  • Spray a skillet with cooking spray and cooked diced onion until soft. Add remaining ingredients and heat through.
  • Open package of biscuits and flatten each circle out with your fingertips. Place chicken filling on one half of the circle and bring the other half over. Press edges with a fork to seal closed. Carefully place on the cookie sheet.
  • Finish each mini pot pie and then bake for about 30-35 minutes or until the outside is golden and the middle is cooked. Serve immediately and enjoy!

Notes

*can half recipe to make less pot pies

Nutrition

Calories: 131kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 220mg | Fiber: 1g | Sugar: 1g