Mini Chicken Pot Pies

Categories: Chicken, Entrées


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Recipe Information

Serving Size

1 pot pie


Makes 12 servings

Nutrition Information

One serving is 130 calories, 3 g fat, 10 mg cholesterol, 440 mg sodium, 21 g carbohydrates, 2 g fiber, and 6 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • Cooking spray
  • 2 c Bakery mix*
  • ½ c Water (¼ c additional water if needed)
  • Flour to knead
  • 1 c Chicken (1-15 oz can if canned, drained and rinsed)
  • 1 can Mixed vegetables, drained and rinsed (15.5 oz)
  • 1 can Cream of chicken soup, lower sodium, lower fat, condensed (10.5 oz)
  • ½ c Milk, skim
  • ¼ t Garlic powder
  • ¼ t Black pepper
  • ½ t Poultry seasoning

*Bakery mix (baking mix) is a premixed baking product that includes flour, baking powder and other ingredients.

*May substitute 1 ½ c cream of chicken ready to eat soup in place of condensed soup and milk


  1. PREHEAT oven to 450°F.
  2. SPRAY muffin tin with cooking spray.
  3. In a medium bowl, MIX bakery mix and 1/2 c water until combined. *If dough is too dry, add 1/4 c water as needed.
  4. KNEAD dough on a floured surface into a loaf shape. DIVIDE dough into 12 equal segments.
  5. PLACE each piece of dough in a muffin cup. Using your fingers, FORM it into the muffin cup. PRESS the dough up over the side and rim of the muffin cup.
  6. In a medium pot, MIX soup, milk, mixed veggies, chicken and spices.
  7. HEAT mixture over medium heat until it starts to SIMMER.
  8. In the muffin tin, ADD 1/4 c chicken mixture to each cup. SPRAY finished pies with cooking spray.
  9. BAKE uncovered for 15 minutes until crust starts to turn golden brown.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit