There’s something wonderfully comforting about a warm, golden crust filled with creamy chicken, vegetables, and savory herbs—a bite of home, no matter where you are. These mini chicken pot pies bring together the coziness of Southern comfort food with a twist of global inspiration.
The flakey, buttery crust is reminiscent of French pastry, but the filling channels the heartiness of classic American pot pie. If you’ve ever craved a dish that feels like a hug, this recipe has you covered, and ready to become your new go-to comfort food.
What makes these mini pot pies even more special is their versatility. They’re perfectly portioned for individual servings, making them ideal for family dinners, cozy date nights, or even as a fun addition to a party spread.
These mini chicken pot pies taste fantastic when paired with Crockpot Stew and Crockpot Broccoli Cheese—the trio makes for a cozy, hearty meal perfect for chilly nights!
Flavor Bomb Alert!
- A warm, flaky crust with a creamy, savory filling—who could resist?
- Perfect for meal prep or an easy weeknight dinner, these pies hit the spot every time.
- My kids (and friends!) can’t get enough of these mini pies, and I love how easily they’re customized.
- Over time, I’ve added extra veggies or used leftover roasted chicken for even more depth of flavor.
- These pies are surprisingly filling, and I love that they’re a better, healthier version of the classic comfort dish.
Mini Chicken Pot Pies Recipe
Equipment
- Oven
- Muffin tin
- Medium mixing bowl
- Spoon or spatula
- Non-stick spray or butter for greasing
- Measuring spoons
Ingredients
- 1 cup corn, mixed frozen vegetables, carrots, and green beans, peas defrosted
- ¾ cup chopped leftover chicken or 1 small fresh chicken breast, fully cooked
- 1 package refrigerated biscuit dough
- 1 can cream of chicken soup
Instructions
- Preheat your oven to 375°F.
- In a medium bowl, mix together the cooked chicken, mixed vegetables, and cream of chicken soup until well combined.
- Lightly grease a muffin tin, then separate the biscuits and place one in each compartment.
- Press the dough down in the center and work it up the sides to create a cup shape.
- Spoon about 2 tablespoons of the chicken mixture into each biscuit cup.
- Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the biscuit edges are golden brown and the filling is bubbly.
- Let them cool slightly before serving.
Notes
- Use rotisserie chicken for an even quicker prep.
- Frozen mixed veggies don’t need to be thawed before mixing.
- Swap cream of chicken soup with cream of mushroom for a different flavor.
- Top with shredded cheese before baking for extra richness.
| Nutrition | Value |
| Calories | 250kcal |
| Carbohydrates | 22g |
| Fibre | 2g |
| Fat | 13g |
| Protein | 12g |
| Cholesterol | 30g |
Variations To Help Your Customise This Dish!
- Protein Swap: For a vegetarian version, substitute the chicken with chopped mushrooms, tofu, or lentils.
- Flavor Enhancements: Add a teaspoon of garlic powder or onion powder for extra flavor.
- Stir in fresh herbs like thyme, rosemary, or parsley for a burst of freshness.
- Vegetable Variety: Try broccoli, sweet potatoes, or spinach instead of mixed veggies for a different texture and flavor.
- Cheese Options: Top each pot pie with a sprinkle of cheddar, mozzarella, or parmesan cheese before baking for a cheesy, golden finish.
