Mini Chicken Pot Pies are easy to make and full of flavor. They use cooked chicken, vegetables, and biscuit dough to create a warm, creamy filling inside a golden crust. They’re perfect for a quick meal or snack anytime.
Why We Love This Mini Chicken Pot Pies Recipe
You’ll love this Mini Chicken Pot Pies recipe for so many reasons. First, it’s fast. From prep to plate, you’re only spending about 30 minutes in the kitchen. That means you can have a warm, satisfying meal on the table even on your busiest days. There’s no need to make crust from scratch or fuss over complicated steps.
Second, this recipe is versatile. You can easily swap out the filling ingredients to suit your tastes or use up what you already have. Have leftover turkey or cooked beef? Toss it in. Prefer broccoli or mushrooms to corn and peas? That works, too. The base is adaptable, and it still turns out delicious every single time.
Third, these pies are perfectly portioned. Whether you’re serving kids or adults, the muffin-sized servings make cleanup easy and leftovers rare. They’re great for lunchboxes, picnics, or freezing for later. It’s comfort food made simple—something that fits into your real-life schedule without sacrificing taste or satisfaction.
Ingredients for Mini Chicken Pot Pies
- ¾ cup chopped leftover chicken, or 1 small fresh chicken breast, fully cooked
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables (peas, carrots, corn, and green beans), defrosted
- 1 package refrigerated biscuit dough
How to Make Mini Chicken Pot Pies Directions
Making these little pies is simple enough for beginners and quick enough for pros. If you’ve got a muffin tin and 30 minutes, you’re set. This is one of those recipes that doesn’t demand perfection—just assemble, bake, and enjoy. Here’s how you do it, step by step:
Start by preheating your oven to 375°F (190°C). This gives you just enough time to get your filling and dough prepped while the oven gets hot.
In a medium bowl, combine your cooked chicken, defrosted vegetables, and the entire can of cream of chicken soup. Stir it well until the ingredients are evenly coated and the mix looks creamy and thick. This will be your savory filling—rich, colorful, and packed with flavor.
Next, grease your muffin tin with a light layer of oil or non-stick spray. This will prevent any sticking and make cleanup easier. Now, open your biscuit dough package and separate each biscuit. Place one into each muffin cup. Use your fingers to press the dough flat in the center and then push it up the sides of each cup, shaping it into a little crust. Don’t worry if it’s not perfect—just make sure the dough reaches up the sides as high as possible to hold the filling.
Now it’s time to fill. Use a spoon to add about two tablespoons of the chicken mixture into each dough-lined cup. You want the filling to be generous but not overflowing. The heat from the oven will bubble the filling slightly, so leaving a bit of space at the top helps prevent spills.
Place the muffin tin into your preheated oven and bake for 20 to 25 minutes. Keep an eye on them during the last few minutes. You’re looking for the tops to turn a deep golden brown and for the filling to bubble slightly at the edges. That’s your sign they’re done.
Once baked, remove them from the oven and let them cool for a few minutes. Carefully lift each mini pot pie out of the tin using a butter knife or spoon. Serve them warm and enjoy the flaky crust, creamy center, and tender bites of chicken and vegetables in every mouthful.
How to Serve Mini Chicken Pot Pies
These mini pies are incredibly versatile when it comes to serving. They’re great as a main course, a hearty snack, or even a party appetizer. Their individual size makes them perfect for serving on a platter, placing in lunchboxes, or packing for picnics and road trips.
You can serve them hot right out of the oven, which brings out their best textures and flavors. The crust is flaky, the filling warm and comforting. If you want to elevate your presentation, garnish the tops with chopped parsley or a sprinkle of dried thyme before serving. This adds a pop of color and a subtle herb aroma.
Pair them with a fresh green salad for a light lunch, or serve alongside a warm bowl of soup for a satisfying dinner. They also go well with roasted potatoes, steamed broccoli, or a simple fruit salad. No matter how you serve them, they’re always a hit.
Expert Tips: Mini Chicken Pot Pies
Here are some expert tips to help you get the best results every time you make this recipe:
- Use pre-cooked or leftover chicken to save time. Rotisserie chicken works great and adds extra flavor.
- Defrost your frozen vegetables before mixing them in. This prevents excess moisture from watering down the filling.
- Customize the filling by adding your favorite herbs like thyme, rosemary, or a pinch of garlic powder for extra depth.
- Don’t overfill the muffin cups. Leave a bit of space so the filling doesn’t spill over while baking.
- Rotate the pan halfway through baking to ensure even browning, especially if your oven has hot spots.
- Use crescent roll dough for a slightly sweeter, softer texture if biscuit dough feels too dense.
- Let them cool slightly before removing from the muffin tin to help them hold their shape and avoid burning your fingers.
These tips make a big difference, especially when you’re short on time or feeding a crowd.
How to Store Mini Chicken Pot Pies
Storing your mini chicken pot pies is easy. Once they’ve cooled to room temperature, place them in an airtight container. They’ll keep well in the refrigerator for up to 3 to 4 days. When you’re ready to eat, you can reheat them in the microwave or pop them in the oven for a crispier finish.
If you want to store them longer, freeze the pies in a single layer on a baking sheet first. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. To reheat, bake from frozen at 350°F until heated through—no need to thaw.
Variation of Mini Chicken Pot Pies
This recipe is easy to adapt. If you love variety or need to work with what’s already in your kitchen, here are some creative ideas:
- Mini Turkey Pot Pies: Swap the chicken for cooked turkey. Perfect after the holidays or whenever you have leftovers.
- Cheesy Chicken Pies: Add shredded cheese (cheddar or mozzarella) to the filling for a gooey, savory twist.
- Spicy Version: Mix in a dash of hot sauce, red pepper flakes, or chopped jalapeños to kick up the heat.
- Vegetarian Option: Replace the chicken with sautéed mushrooms or canned chickpeas for a satisfying meat-free meal.
- Breakfast Style: Use scrambled eggs, diced ham (or cooked veggie sausage), and cheese with biscuit dough for a morning version.
- Tex-Mex Twist: Add black beans, corn, taco seasoning, and chopped tomatoes for a southwestern spin.
The possibilities are endless, and the format stays just as easy and delicious.
FAQ about Mini Chicken Pot Pies
Can I use fresh vegetables instead of frozen ones?
Yes, absolutely. Just chop them into small, even pieces and steam or sauté them lightly before adding to the mix.
What’s the best dough to use for this recipe?
Refrigerated biscuit dough is fast and gives a firm, salty crust. Crescent roll dough is softer and slightly sweet. Either works well depending on your taste preference.
How do I make these ahead of time?
You can prepare and refrigerate the unbaked pies for up to 24 hours. Bake them when ready, adding 5 extra minutes to the cook time if chilled.
Can I make these in a regular pie pan?
Yes, just press the dough into a standard pie dish and add the full filling amount. Bake a bit longer—about 30–35 minutes—until golden and bubbling.
How do I know when they’re fully baked?
The tops should be golden brown, and the filling should bubble slightly at the edges. Let them cool for 5 minutes before serving.
Can I freeze them after baking?
Yes. Let them cool completely, then freeze in a sealed container. Reheat in the oven at 350°F until warmed through.
Mini Chicken Pot Pies
Ingredients
- 3/4 cup chopped leftover chicken (or 1 small cooked chicken breast)
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables (peas, carrots, corn, green beans), defrosted
- 1 package refrigerated biscuit dough
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine cooked chicken, defrosted vegetables, and cream of chicken soup. Stir until evenly coated.
- Grease a muffin tin with oil or non-stick spray. Open the biscuit dough and place one biscuit in each muffin cup, pressing it flat and up the sides to form a crust.
- Spoon about two tablespoons of the chicken mixture into each biscuit-lined cup, leaving some space at the top.
- Bake in the preheated oven for 20 to 25 minutes, until the tops are golden brown and the filling is bubbling.
- Remove from the oven and let cool for a few minutes before carefully lifting out of the muffin tin. Serve warm.
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