Mini Chicken Pot Pies

Mini chicken pot pies make a comforting weeknight meal that comes together quickly with simple ingredients and minimal prep. The biscuit crusts turn golden and flaky while the filling stays creamy and packed with tender chicken and veggies. This recipe is a family favorite in my house whenever we want something cozy and satisfying without spending hours in the kitchen.

I came up with this dish when I only had a handful of ingredients left before grocery day. My kids devoured them before I could even grab seconds so now they are on our regular dinner rotation.

Ingredients

• Cooked chicken diced or shredded: Tender protein that makes the filling hearty Try using rotisserie chicken for convenience or poach your own for extra flavor
• Mixed frozen vegetables thawed: Adds color and nutrition to the filling Look for a combination you love and check for even size so the filling cooks consistently
• Condensed cream of chicken soup: Brings creaminess and ties everything together Opt for a lower sodium version if preferred and check the ingredient list for quality
• Refrigerated biscuits: Ready-to-bake dough that forms the perfect golden crust Choose a brand with buttery layers for extra flakiness and check the expiration date for best results

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees F which allows the biscuits to bake evenly and develop a golden crust.

Prepare the Muffin Pan:

Use baking spray to generously coat eight cups of a standard muffin pan This helps the pies release easily after baking.

Mix the Filling:

In a medium bowl combine the diced or shredded chicken thawed mixed vegetables and condensed cream of chicken soup Stir until everything is evenly coated as this ensures every bite is creamy and flavorful.

Flatten the Biscuits:

Open the can of refrigerated biscuit dough Gently press each biscuit into about a five inch circle The dough should be even throughout so the pies bake up with no soggy spots.

Line the Muffin Pan:

Carefully press each flattened biscuit dough into a prepared muffin cup There should be a bit of dough rising above the rim so it holds the filling nicely.

Fill the Pies:

Spoon the chicken and vegetable mixture into each dough lined muffin cup Fill just below the top to avoid overflow as they bake.

Bake:

Place the muffin pan in the preheated oven Bake for twenty to twenty five minutes until the biscuit crusts are deep golden brown and the fillings bubble gently.

Cool and Serve:

Remove the pan from the oven and let the mini pies stand for two to three minutes before carefully removing Serve warm for the best texture.

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My favorite part of this recipe is the finishing touch—seeing the biscuits puff up in the oven and getting that golden top is always satisfying. My youngest always insists on helping press the dough into muffin cups and it has become one of our fun kitchen traditions.

Storage Tips

Keep leftover mini pot pies covered in the fridge for up to three days. Reheat them uncovered in a low oven to restore the biscuit’s crispiness. If freezing ensure the pies are completely cool first then pack them in a single layer for the first hour before stacking in containers.

Ingredient Substitutions

Try cooked turkey or leftover roast beef in place of chicken for a new flavor. For a vegetarian version swap in canned white beans and use cream of mushroom soup. Fresh chopped veggies like carrots and peas work just as well as frozen if you have them on hand.

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Serving Suggestions

Serve these warm as a main dish for dinner with a side of slaw or a crisp green salad. They are also a hit at parties and potlucks especially for kids. For a hearty meal add a simple side of fresh fruit or oven roasted potatoes.

Frequently Asked Questions

→ How do I keep the biscuit crust from getting soggy?

Make sure to flatten the biscuits evenly and avoid overfilling with the chicken mixture. Bake until the crust is golden brown for best texture.

→ Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables. Just chop them small and lightly cook or steam before adding to the chicken mixture.

→ Is rotisserie chicken suitable for this dish?

Rotisserie chicken works very well and adds extra flavor. Simply shred or chop it before mixing with other ingredients.

→ How should I store leftovers?

Place cooled pies in an airtight container and refrigerate for up to three days. Reheat in a 300°F oven.

→ What type of muffin pan is best?

A metal muffin pan is recommended for even baking. It helps the biscuit bottoms cook through and brown nicely.