Mini Chicken Pot Pies
These mini chicken pot pies are made in a muffin tin using flaky biscuit dough, a creamy chicken and veggie filling, and baked to golden perfection. Easy to prep and packed with comfort, they’re perfect for busy weeknights or freezer-friendly lunches.
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.