Name: Mini Chicken Pot Pies Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 2 cups cooked, shredded chicken; 1 cup frozen mixed vegetables (peas, carrots, corn); 1 can (10.5 oz) cream of chicken soup; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and pepper to taste; ½ cup shredded cheddar cheese (optional); 1 can (16.3 oz) refrigerated biscuit dough (8 count); Nonstick cooking spray

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If you’re craving pure comfort food in a perfectly portioned size, you’re in for a treat with this Mini Chicken Pot Pies Recipe. These adorable little pot pies are everything you love about a classic chicken pot pie, but they’re baked right in a muffin tin for an easy-to-serve, utterly irresistible meal. With a flaky biscuit crust, a creamy, flavorful chicken and veggie filling, and melty cheddar cheese, this recipe packs comfort and home-cooked goodness into every single bite. Whether you’re looking for a kid-friendly weeknight dinner, a make-ahead lunch, or an unforgettable party snack, this Mini Chicken Pot Pies Recipe truly delivers.

Mini Chicken Pot Pies Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of simple, everyday ingredients to pull off a dish that feels extra special. Each component brings something unique to the table, from tender chicken and colorful vegetables to the golden, buttery biscuit crust. Here’s what you need for your Mini Chicken Pot Pies Recipe:

Cooked, shredded chicken (2 cups): Rotisserie chicken works beautifully, making prep a breeze and adding rich flavor.
Frozen mixed vegetables (1 cup): A vibrant blend of peas, carrots, and corn that offers pops of color and classic pot pie texture.
Cream of chicken soup (1 can, 10.5 oz): This creamy base brings everything together in a luscious, savory sauce.
Garlic powder (½ teaspoon): Adds a subtle depth of flavor without overpowering the filling.
Onion powder (½ teaspoon): Enhances the savory notes and makes the filling extra flavorful.
Salt and pepper to taste: Essential for seasoning the filling perfectly—taste and adjust as you like.
Refrigerated biscuit dough (1 can, 16.3 oz, 8 count): The secret to a quick, golden crust that’s buttery and delicious every time.
Shredded cheddar cheese (½ cup, optional): Adds creamy, melty goodness (especially loved by kids and cheese fans!).
Nonstick cooking spray: Preps your muffin tin so every mini pot pie pops out with ease.

How to Make Mini Chicken Pot Pies Recipe

Step 1: Prep Your Ingredients and Tools

Start by preheating your oven to 375°F (190°C). This gives you plenty of time to assemble everything while the oven heats. Grab your muffin tin and give it a generous mist with nonstick spray—this makes removing the mini pies a total breeze and keeps clean-up simple.

Step 2: Make the Filling

In a medium-sized bowl, combine the cooked, shredded chicken, frozen mixed veggies, cream of chicken soup, garlic powder, onion powder, salt, pepper, and cheddar cheese if you’re using it. Stir everything together until it’s well mixed. The filling should look creamy, colorful, and super inviting! If you want a saucier center, feel free to add a splash of milk or cream.

Step 3: Shape the Biscuit Crusts

Separate the biscuit dough into 8 rounds and press each round into the bottom and up the sides of your muffin tin cups. Don’t worry if it feels a little rustic—that’s part of their homemade charm! Just make sure you create a little “cup” to hold the filling.

Step 4: Fill Each Cup

Spoon your chicken and veggie mixture into each biscuit crust, making sure to divide the filling evenly among the 8 cups. Don’t be shy about packing each one full—you want a hearty helping in every mini pot pie.

Step 5: Bake to Golden Perfection

Slide your muffin tin into the oven and bake for 15 to 18 minutes, until the biscuits are golden brown and the filling is bubbling hot. Let the mini pies cool in the pan for about 5 minutes before lifting them out. This helps the crust set up perfectly and makes them easy to handle.

How to Serve Mini Chicken Pot Pies Recipe

Garnishes

For a final flourish, sprinkle a bit of fresh chopped parsley or chives over each mini pot pie. A crack of black pepper or a tiny pinch of flaky sea salt on top goes a long way, too, bringing out all the cozy flavors.

Side Dishes

These mini pot pies are a meal on their own, but they pair wonderfully with a crisp green salad, roasted vegetables, or even a simple fruit salad. If you want to go all out, a big bowl of creamy mashed potatoes can round things out for ultimate comfort food vibes.

Creative Ways to Present

Hosting a party or potluck? Arrange your mini chicken pot pies on a wooden board with tiny bowls of dipping sauces or serve each pie in a muffin liner for easy grabbing. For a family-style dinner, give everyone their own ramekin of pot pie, paired with their favorite dipping or hot sauce on the side!

Make Ahead and Storage

Storing Leftovers

Leftover mini chicken pot pies keep beautifully in the fridge for up to 3 days. Once cooled, place them in an airtight container to maintain freshness and prevent them from drying out.

Freezing

This Mini Chicken Pot Pies Recipe is perfect for freezing! Simply cool the baked pies completely, then wrap each one in plastic wrap and foil. Store in a freezer-safe bag or container for up to 2 months. They’re a lifesaver for quick lunches or snacks.

Reheating

To reheat, warm pies in a 350°F oven for about 10 minutes (directly from the fridge) or 20 minutes (from frozen). This keeps the crust flaky and the filling hot, better than microwaving, which can make them soggy.

FAQs

Can I use pie crust or puff pastry instead of biscuit dough?

Absolutely! Both pie crust and puff pastry work well and give a different, delicious texture to the Mini Chicken Pot Pies Recipe. Adjust baking time as needed since they brown at different rates compared to biscuit dough.

Can I make the filling ahead of time?

Yes, you can prepare the filling up to a day in advance. Just store it covered in the refrigerator, then assemble and bake the pies when you’re ready for dinner.

How do I keep the bottom from getting soggy?

Make sure not to overload the cups with too much liquid, and let the pies sit for a few minutes after baking before removing them. The biscuit crust crisps up best this way!

Is this recipe kid-friendly?

Definitely! The individual portions and creamy, cheesy filling make this Mini Chicken Pot Pies Recipe a hit with kids. Plus, getting little hands involved with pressing the dough is fun for everyone.

What vegetables can I use instead of the frozen mix?

You can swap in almost any cooked veggies you love—diced fresh carrots, green beans, or even broccoli. Use up what you have on hand for a totally custom pot pie.

Final Thoughts

If you’re longing for an easy, heartwarming meal that puts a smile on everyone’s face, you have to try this Mini Chicken Pot Pies Recipe. It’s cozy, full of flavor, and sure to become a family favorite — you may even want to double the batch next time!

Mini Chicken Pot Pies Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 28 minutes
Yield: 8 mini pot pies 1x
Diet: Non-Vegetarian

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Description

These Mini Chicken Pot Pies are a delightful and convenient way to enjoy a classic comfort food. With a buttery biscuit crust and a savory chicken and vegetable filling, these individual pot pies are perfect for a cozy dinner.

Ingredients

Scale

For the Filling:

2 cups cooked, shredded chicken
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
½ cup shredded cheddar cheese (optional)

For the Crust:

1 can (16.3 oz) refrigerated biscuit dough (8 count)
Nonstick cooking spray

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Instructions

Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a muffin tin with nonstick spray.
Prepare the Filling: In a medium bowl, mix together the shredded chicken, frozen vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and cheese if using.
Assemble the Pot Pies: Separate biscuit dough and press each biscuit into the bottom and sides of the muffin cups to form small crusts. Spoon the chicken mixture evenly into each biscuit cup, filling to the top.
Bake: Bake for 15–18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly. Let cool in the pan for 5 minutes before carefully removing. Serve warm.