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Mini Chicken Pot Pies

Chicken pot pie is perfect any time of the day.

30 mins
8 Serving(s)
Mini Chicken Pot Pies


  • 2 (18.8 oz.) cans Schnucks Chunky Chicken & Dumplings soup
  • 2 cups frozen peas and corn
  • 2 tsp. garlic powder
  • 2 cups Schnucks milk
  • 1/2 cup cornstarch
  • 1 can Schnucks jumbo flaky biscuit


  1. Preheat oven to 350°F.
  2. In a pot over medium-high heat, bring soup to a simmer. Add frozen peas and corn and stir gently.
  3. In a small bowl, whisk together milk and cornstarch. Gently pour milk mixture into soup and stir until it begins to thicken. Carefully pour soup mixture into eight 12 ounces oven-safe ramekins.
  4. Gently flatten biscuits, making two slits on each. Place a biscuit atop each filled ramekin pressing down slightly on the edges to secure. Place ramekins on baking sheet covered with foil and bake for 12-16 minutes or until biscuits are golden brown. Cool slightly before serving.

Nutrition Facts

351 Calories Per ServingFat: 13gSaturated Fat: 4gCholesterol: 20mgSodium: 937mgCarbohydrates: 59gFiber: 4gSugars: 15gProtein: 10g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe