Mini Chicken Pot Pies are the perfect comfort food in a bite-sized portion. These individual savory pies are filled with a creamy chicken and vegetable mixture, all wrapped in a flaky biscuit crust. They’re simple to prepare and great for family dinners, meal prep, or just satisfying your craving for something warm and delicious. Plus, they come together in no time, making them an ideal weeknight meal.

Mini Chicken Pot Pie

Why You’ll Love This Recipe

This recipe combines all the best elements of comfort food—creamy chicken, vegetables, and a golden, flaky crust. The use of Pillsbury™ Grands!™ Biscuits means you can skip making the dough from scratch, saving time without sacrificing flavor. The mini size is perfect for portion control, and they’re so easy to customize with whatever vegetables or seasonings you prefer. Plus, baking them in a muffin tin makes for a fun presentation that everyone will love.

Ingredients

1 package (10 oz) frozen mixed vegetables, cooked
1 cup diced cooked chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
In a medium bowl, combine the cooked vegetables, diced chicken, and condensed cream of chicken soup. Mix well.
Press each biscuit into a 5 1/2-inch-diameter round. Place one round in each of the 8 greased muffin cups. Firmly press the dough into the bottom and up the sides, forming a 3/4-inch rim.
Spoon a generous 1/3 cup of the chicken mixture into each biscuit cup.
Pull the edges of the biscuit dough over the filling towards the center, pleating and pinching the dough gently to hold it in place.
Bake for 25 to 30 minutes or until the biscuits are golden brown.
Allow the pies to cool for 1 minute before removing them from the pan.

Servings and Timing

Servings: 4 servings (2 pies per serving)
Prep Time: 20 minutes
Total Time: 45 minutes

Variations

Vegetables: You can swap out the frozen mixed vegetables for fresh vegetables like peas, carrots, or corn.
Protein: Substitute the chicken with turkey or ham for a different flavor.ham for a different f
Cheese: Add a sprinkle of shredded cheese on top of the filling before baking for a cheesy twist.
Herbs: Add fresh or dried herbs like thyme, rosemary, or parsley to the chicken mixture for added flavor.

Storage/Reheating

Storage: Store any leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for 10-15 minutes or until heated through. You can also microwave them for 1-2 minutes, but the crust may not stay as crisp.

FAQs

Can I use other types of biscuits for this recipe?

Yes, you can use other types of refrigerated biscuits, but the Pillsbury™ Grands!™ Flaky Layers work best for creating the perfect biscuit crust.

Can I make these mini pot pies ahead of time?

Yes, you can prepare the filling and assemble the pies in advance. Cover and refrigerate until you’re ready to bake. You may need to add a couple of extra minutes to the baking time if they’re cold from the fridge.

Can I freeze mini chicken pot pies?

Absolutely! Assemble the pies and freeze them unbaked on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When ready to bake, cook directly from the freezer for about 30-35 minutes.

What vegetables can I use in this recipe?

Any vegetables you like will work! Try using peas, carrots, green beans, corn, or even diced potatoes. Frozen mixed vegetables are the quickest, but fresh vegetables can also be used if you prefer.

How do I prevent the biscuit crust from being soggy?

To prevent soggy crust, be sure to bake the pies until the biscuits are golden brown and fully cooked. Make sure the filling is not too watery before adding it to the biscuits.

Can I use homemade biscuits instead of store-bought ones?

Yes, you can use homemade biscuit dough if you prefer. Just make sure to roll it out to the appropriate thickness to fit in the muffin tin.

How can I make this recipe spicier?

For a spicy kick, you can add some chopped green chilies, hot sauce, or cayenne pepper to the filling mixture.

Can I use cream of mushroom soup instead of cream of chicken?

Yes, you can swap out the cream of chicken soup for cream of mushroom or another variety of canned soup that suits your taste.

Can I make this recipe in a regular pie pan?

Yes, you can assemble the pie in a regular pie pan instead of a muffin tin. Just make sure to adjust the baking time to around 35-40 minutes, or until the biscuits are golden and the filling is bubbly.

Can I make these mini pot pies vegetarian?

Yes, you can omit the chicken and use extra vegetables and a vegetarian soup base, like cream of mushroom or vegetable soup, to make them vegetarian-friendly.

Conclusion

Mini Chicken Pot Pies are a fun, quick, and easy meal that delivers all the comfort of a traditional pot pie without the fuss. Perfect for busy nights or a cozy weekend meal, this recipe is sure to be a hit with the whole family. With endless variations and the convenience of store-bought biscuits, you can have a warm, delicious dinner on the table in just under an hour!