I always smile when I pull these Mini Chicken Pot Pies out of the oven—golden biscuit cups brimming with creamy chicken and veggies feel like a hug in every bite.
This recipe transforms classic pot pie into portable, crowd-pleasing morsels.
Whether I’m feeding a hungry family or hosting a casual gathering, these little pies deliver all the warmth of comfort food without the fuss of rolling dough.
Why You’ll Love This Recipe
Easy assembly – No rolling pin needed; you press biscuits right into muffin tins.
Prep-and-go – Assemble ahead and bake just before serving.
Kid-approved – Fun, handheld size that’s perfect for little hands.
Versatile filling – Creamy chicken, veggies, and soup base adapt to pantry staples.
Golden, flaky crust – Buttery biscuit edges crisp beautifully around the savory filling.
What You’ll Need (Ingredient Highlights)
Flaky layered biscuit dough
Cream of chicken soup for creamy richness
Cooked, shredded chicken for hearty protein
Mixed vegetables for color, texture, and nutrition
Pro Tips Before You Start
Fully thaw veggies so they cook through without adding extra moisture.
Grease the muffin tin lightly to ensure easy removal of pies.
Flatten biscuits evenly—press from the center out for a uniform crust.
Season to taste—add dried herbs like thyme or parsley to the filling if you like.
Cool briefly before unmolding so the filling sets and doesn’t spill out.
How to Make Your Mini Pot Pies
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C).
Grease a 12-cup muffin pan with nonstick spray or a light brush of oil.
Step 2: Mix the Filling
In a large bowl, stir together the cream of chicken soup, shredded chicken, and thawed mixed vegetables.
Season lightly with salt and pepper—or your favorite dried herbs—until well combined.
Step 3: Form the Crusts
Open the biscuit cans and flatten each biscuit into a 4- to 5-inch circle.
Press one circle into each muffin cup, pushing the dough up the sides to form a little crust.
Step 4: Fill & Bake
Spoon the chicken-vegetable mixture into each biscuit cup, filling about three-quarters full.
Place the pan in the preheated oven and bake until biscuits are golden and the filling is bubbling, about 20 minutes.
Step 5: Rest & Serve
Remove the mini pot pies from the oven and let them cool for 5 minutes.
Gently lift each pie from the tin, using a small offset spatula if needed. Serve warm.
What to Serve It With
Green salad with lemon vinaigrette for a fresh contrast
Cranberry chutney or apple sauce for a sweet-tart accent
Roasted Brussels sprouts or asparagus for extra veggies
Tomato soup for a cozy duo of comfort flavors
Variations / Substitutions
Dairy-free option: Use a dairy-free “cream” soup and vegan biscuits.
Protein swap: Replace chicken with cooked turkey or ham.
Vegetable mix: Swap peas and carrots for corn, green beans, or broccoli florets.
Herb boost: Stir in fresh thyme, rosemary, or sage to the filling.
Spicy twist: Add a dash of hot sauce or red pepper flakes to the soup mixture.
Storage & Leftovers
Refrigerate: Store cooled pies in an airtight container for up to 3 days.
Reheat: Warm in a 350°F oven for 10 minutes or microwave individual pies for 1 minute.
Freeze: Assemble uncooked pies in a freezer-safe tin, wrap tightly, and freeze up to 2 months.
Bake from frozen, adding 5–10 minutes to cooking time.
FAQs
Can I use homemade biscuit dough?
Yes! Your own flaky biscuit recipe works beautifully—just roll and cut into rounds instead of using canned.
Do the vegetables need to be fully thawed?
Absolutely—drain excess water after thawing to prevent soggy pies.
Can I make fewer pies?
You can halve the recipe easily; just use one biscuit can and adjust filling accordingly.
What if my filling is too runny?
Stir in 1–2 tablespoons of flour or cornstarch to thicken the mixture before filling.
Is this recipe freezer-friendly?
Yes—freeze unbaked pies in the tin, then bake straight from frozen, adding time as needed.
Final Thoughts
These Mini Chicken Pot Pies capture comfort-food nostalgia in a perfectly portable package.
They’re fuss-free, versatile, and endlessly adaptable to whatever you have on hand.
I love making a batch for busy weeknights, potlucks, or lunchboxes—the golden biscuit crust and savory filling never fail to bring smiles.
Mini Chicken Pot Pies
Ingredients
- 2 cans flakey layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken or 2 cups fresh, cooked chicken, shredded
- 1 bag frozen mixed vegetables thawed
Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan.
- In a bowl, mix soup, chicken, and vegetables.
- Season with salt, pepper, or herbs.
- Flatten each biscuit and press into muffin cups to form crusts.
- Fill each with the chicken-veggie mixture until three-quarters full.
- Bake 20 minutes, until biscuits are golden and filling is bubbly.
- See full steps with tips & photos → https://p4pd.org/mini-chicken-pot-pies/
Notes
- Use rotisserie chicken for a time-saving shortcut.
- Add a pinch of thyme or parsley to enhance the filling.
- Reheat leftovers in the oven or air fryer to keep the crust crisp.
