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This image shows mini chicken pot pies arranged on a round white plate, garnished with freshly chopped cilantro. The pot pies are made with refrigerated biscuit dough and a creamy filling of chicken and vegetables.

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 10 people
Calories 250 kcal

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.
    This image shows a top-down view of a mixing bowl filled with ingredients for mini chicken pot pie filling, including cream of chicken soup, shredded chicken, and vegetables, being combined with a spoon.
  • Lightly grease a muffin tin, then separate the biscuits and place one in each compartment.
    This image shows a top-down view of a mixing bowl containing the fully combined mini chicken pot pie filling, a creamy mixture of shredded chicken, vegetables, and cream of chicken soup.
  • Press the dough down in the center and work it up the sides to create a cup shape.
    This image shows a top-down view of a muffin tin with pieces of refrigerated biscuit dough pressed into each cup, creating a base for the mini chicken pot pies before filling.
  • Spoon about 2 tablespoons of the chicken mixture into each biscuit cup.
    This image shows a top-down view of a spoon scooping the creamy chicken pot pie filling into the biscuit dough cups inside a muffin tin, preparing them for baking.
  • 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.
    This image shows a top-down view of a muffin tin inside an oven, where the mini chicken pot pies are baking to golden perfection with their biscuit dough crusts rising around the creamy filling.
  • Let them cool slightly before serving.
    This image shows a top-down view of a muffin tin on the counter, filled with freshly baked mini chicken pot pies, their golden-brown crusts crisp and slightly puffed as they cool.

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.