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Personal Pot Pies

Individual size pot pies are perfect for after school snacking!

Skill: Intermediate Prep Time: 20 Bake Time: 18 Servings: 12


12 Rhodes Yeast Dinner Rolls or Buttermilk Biscuits, thawed to room temperature
1 1/2 cups cooked and cubed chicken
1 1/2 cups frozen mixed vegetables, thawed
1 can cream of chicken soup
3/4 cup grated cheddar cheese
salt & pepper to taste


Spray counter lightly with non-stick cooking spray. Flatten each roll or biscuit into a 6-7 inch circle. Cover with plastic wrap and let rest.

In a large bowl combine chicken, vegetables and soup and mix well. Add salt & pepper to taste.

Remove wrap from dough and press each dough circle into the bottom and up the sides of a sprayed muffin tin cup.

Divide chicken mixture evenly between the dough cups. Sprinkle tops with grated cheese.

Bake at 350°F 15-18 minutes.