Source: Campbell's Recipes

Mini Pot Pies
These delightful, individual chicken pot pies are so easy to make.  They use convenience products like canned chicken, biscuits, soup and vegetables to ensure they're simply delicious.
Serves: 16 servings
Prep Time: 15 minutes
Cook Time: 15 minutes


1 can (16.3 ounces) Pillsbury® Grands!® homestyle buttermilk biscuit
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
1/3 cup milk
1 can (about 14.5 ounces) mixed vegetables, drained
1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

Cut each biscuit in half to form 2 circles, making 16 circles in all. Grease 16 muffin-pan cups and press 1 circle into each cup.
Mix the soup, milk, vegetables and chicken in a medium bowl and season to taste. Divide the chicken mixture evenly among the biscuit cups.
Bake at 375°F. for 15 minutes or until the biscuit cups are golden brown.