Mini Chicken Pot Pies Recipe
Easy Mini Chicken Pot Pies are a quick, comforting meal made with flaky biscuits, creamy chicken filling, and mixed vegetables. Baked in a muffin tin, they’re perfectly portioned, golden brown, and ready in under 30 minutes—perfect for weeknight dinners or casual gatherings.
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.