Easy Mini Chicken Pot Pies – So Creamy, So Comforting… and Ready in Minutes!
Don’t lose this recipe – because once you make these warm, flaky, buttery Mini Chicken Pot Pies, your family will beg you to make them again and again! They’re creamy, savory, full of flavor, and absolutely perfect for weeknights, lunchboxes, parties, or even a cozy Sunday dinner. Best part? They use simple, budget-friendly ingredients and are ready in under 30 minutes!
Ingredients
For the Creamy Chicken Filling:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- ¼ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt & black pepper to taste
- Optional: ½ cup shredded cheddar cheese for a cheesy twist
For the Crust:
- 1 can refrigerated biscuit dough (like Pillsbury Grands, separated into pieces)
- Non-stick cooking spray or butter for greasing the muffin pan
Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with non-stick spray or butter.
2. Make the Filling
In a medium bowl, combine:
- Shredded chicken
- Frozen vegetables
- Cream of chicken soup
- Milk
- Garlic powder, onion powder, salt & pepper
Mix well until everything is coated in the creamy sauce. If you’re adding cheese, fold it in now for extra gooeyness!
3. Assemble the Mini Pot Pies
Take each biscuit dough piece and gently flatten it with your hands or a rolling pin to make a 4-5 inch circle.
Press one flattened biscuit into each muffin cup, shaping it to form a little crust cup with edges rising up the sides.
Spoon about 2–3 tablespoons of the chicken mixture into each biscuit crust. Don’t overfill.
4. Bake to Golden Perfection
Place the muffin tin in the oven and bake for 15–18 minutes, or until the biscuits are golden brown and cooked through.
You’ll know they’re ready when the edges are slightly crisp and the filling is bubbling gently.
5. Cool Slightly and Serve
Let the mini pot pies rest for 5 minutes before removing them. Use a butter knife to gently loosen and lift them out.
Serve hot with a sprinkle of fresh parsley, a dollop of sour cream, or just as they are — perfectly cozy and delicious.
Tips & Tricks
- Short on time? Use pre-cooked chicken or leftover rotisserie chicken to save effort.
- Want it vegetarian? Skip the chicken and add extra veggies or sautéed mushrooms.
- Freezer-friendly: Bake, cool, and freeze. Reheat in the oven at 350°F for 10–12 minutes.
- Switch it up: Try cream of mushroom or cheddar soup for different flavor profiles.
Why You’ll Love This Recipe
Family-friendly
Perfect for picky eaters
Budget-conscious
Fast and freezer-ready
Great for snacks, meals, or parties
Final Thoughts
These Easy Mini Chicken Pot Pies are more than just a recipe—they’re a lifesaver for busy days and a hit at any table. Soft on the inside, crisp on the outside, and bursting with comfort in every bite.