Mini Chicken Pot Pies

These mini chicken pot pies are my go-to solution for busy weeknights when comfort food is in demand but time is in short supply. Easy enough to pull together with just a handful of simple ingredients you likely already have on hand, these savory bites freeze beautifully and reheat perfectly for a quick meal or hearty snack.

The first time I made these was on a hectic school night when dinner plans went off the rails. That night these mini pies became an instant family favorite and have saved dinnertime more times than I can count.

Ingredients

• Cooked chicken: diced or shredded for tender protein that makes the filling hearty and satisfying. Use fresh leftover or rotisserie for best flavor
• Mixed frozen vegetables: thawed to keep prep easy while adding color and nutrients. Look for blends with carrots corn and peas for classic pot pie taste
• Condensed cream of chicken soup: provides a rich creamy base that ties everything together. Check labels for low sodium or organic options if desired
• Refrigerated biscuits: such as Pillsbury Grands for a flaky golden crust. Choose ones with a buttery flavor for a richer taste and make sure they are not too thick in the center for even baking

Step-by-Step Instructions

Prepare the Pan:

Lightly coat eight cups of a metal muffin pan with baking spray to prevent sticking and help achieve a crisp golden crust

Mix Filling Ingredients:

In a medium bowl thoroughly mix together the diced or shredded chicken thawed mixed vegetables and cream of chicken soup. Ensure the vegetables are evenly distributed for balanced flavor in every bite

Shape the Biscuit Crusts:

Carefully open the can of biscuit dough and gently press each biscuit into an even circle about five inches across. Aim for uniform thickness so the crust cooks evenly with no doughy spots

Line Muffin Cups with Dough:

Fit each flattened biscuit into a muffin cup pressing the dough gently into the corners and letting a little hang over the edge to make a rim. This helps hold in the filling and creates a true pot pie look

Fill with Chicken Mixture:

Divide the chicken and vegetable mixture evenly among the eight biscuit-lined muffin cups. Fill them generously but avoid overstuffing to prevent spills during baking

Bake Until Golden:

Place the filled muffin pan in the preheated oven and bake at three hundred seventy five degrees Fahrenheit for twenty to twenty five minutes or until the crust is golden brown and the filling is hot and bubbling

Cool Briefly and Serve:

Let the mini pot pies rest in the pan for two to three minutes after baking. This makes them easier to remove and enjoy without burning your fingers

Save

Every time I make these I marvel at how the mix of creamy filling and flaky biscuit crust echoes all the best flavors of classic pot pie with a fraction of the work. My kids love helping to press the biscuit dough into the pans and it always turns into a family affair.

Storage Tips

Keep any leftovers in an airtight container in the refrigerator for up to three days. To keep the crust crisp reheat in the oven at three hundred degrees for ten to fifteen minutes rather than the microwave whenever possible

Ingredient Substitutions

You can swap in shredded turkey or ham for the chicken if that is what you have on hand. If you prefer a vegetarian version use canned white beans instead of meat and swap the cream of chicken soup for cream of mushroom

Serving Suggestions

Serve these mini pies alongside a green salad for a balanced meal. They are also a fun option for potlucks lunchboxes or as an after-school snack

Cultural Context

Pot pie has long been a beloved comfort food in American kitchens especially in colder weather. These mini versions transform the classic family-sized dish into a portable bite-sized treat inspired by busy modern families craving a bit of nostalgia

Save

Recipe FAQs

→ Can I use rotisserie chicken?

Yes, rotisserie chicken is an easy and flavorful choice for this dish. Simply shred and use in place of cooked chicken.

→ What can I use instead of cream of chicken soup?

You can substitute cream of mushroom or cream of celery soup for a different flavor profile.

→ Do I have to thaw the mixed vegetables?

Thawing the vegetables helps ensure even cooking and prevents excess moisture in your pies.

→ Which type of muffin pan works best?

A metal muffin pan provides better heat conduction and crispier crusts compared to silicone pans.

→ How do I store leftovers?

Keep remaining pies refrigerated and reheat in a 300°F oven for 10-15 minutes to keep the crusts crisp.

→ Can I freeze these pies?

Once baked and cooled, wrap tightly and freeze; reheat in the oven from frozen for best texture.