Mini Pot Pies

Mini Pot Pies

Lowfat homestyle chicken mini pot pies.


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Serves: 10 person(s) Change

Preparation Time: 15 mins
Cooking Time: 15 mins
Extra Time: 30 mins
for pre-cooking chicken and for standing

Yield: 10 x mini pies

Diabetes-Friendly Recipe Low-Carb Recipe


  • 1 (7.5 oz.) can Pillsbury Buttermilk Biscuits
  • 5 oz diced cooked chicken breast
  • 1 can (10.5 oz) reduced-fat cream of chicken soup (such as Campbell's Healthy Choice)
  • 1/2 cup fat-free cheddar cheese
  • 1 tsp dried parsley flakes
  • 1/2 tsp black pepper
  • 1 can (12 oz) low-sodium Veg-All mixed vegetables, drained


Preheat oven to 400ºF.

Separate biscuits and place each biscuit into the well of an un-greased nonstick (12-hole) muffin pan. Press dough up the sides of each well to the edge.

In a bowl, combine all ingredients. Spoon mixture evenly into each biscuit cup.

In preheated oven bake approximately 15 minutes or until golden brown. Let stand 2 to 3 minutes before serving.

Thanks to Recipe and photo courtesy of Aimee's Adventures -

Nutritional Info (per serving)

CALORIES 90 cals
Kilojoules 377 kJ
Fat 1.0 g
Saturated Fat 0.4 g
Cholesterol 10 mg
Sodium 456 mg
Carbohydrates 13.0 g
Fiber 0.1 g
Total Sugars 1.4 g
Protein 7.0 g
Calcium 28.0 mg
Note: A dash indicates no data is available.