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Mini Chicken Pot Pies

Prepare to indulge in comfort food heaven with these irresistible Mini Chicken Pot Pies! Packed with tender rotisserie chicken, creamy goodness of chicken soup, a cheesy twist, and a flaky biscuit crust, these individual-sized pot pies are the ultimate savory treat to warm your soul on chilly evenings.

Mini Chicken Pot Pies in a muffin pan.

These Mini Chicken Pot Pies not only deliver on flavor but also on ease of preparation. They’re a lifesaver on nights when I’m not in the mood for an elaborate cooking session but still crave the comforting taste of a homemade meal. With just a handful of ingredients and a simple assembly process, these pot pies come together effortlessly, making them a go-to choice for those evenings when I want to enjoy something heartwarming without the fuss. Trust me; they’re a game-changer for any busy night!

Mini Chicken Pot Pie on a plate with a bit missing.

Ingredients for Mini Chicken Pot Pies

  • Cooked chicken – The star of the pies! I typically use rotisserie chicken when making these pies, however this recipe is great for using any leftover chicken you have on hand. I prefer white meat in my pies, but dark meat works just as well.
  • Condensed cream of chicken soup – This creamy base not only provides a velvety texture but also infuses a rich, savory flavor into the filling.
  • Frozen mixed veggies – Brings freshness and vibrant colors.
  • Cheddar cheese – Adds a cheesy, tangy twist. And let’s be honest, cheese makes everything better.
  • Jumbo biscuit dough – Forms a flaky, buttery crust that encases the flavorful filling beautifully. Use the jumbo or Grands size.
Ingredients displayed on counter.

Making the Mini Chicken Pot Pies

  1. Preheat and Prep: Start by preheating your oven to 375 degrees Fahrenheit. Next, coat 8 muffin pan cups with baking spray, ensuring the pies won’t stick. Set the prepared pan aside for later.
  2. Mix It Up: In a medium-sized bowl, combine the star of the show – the chicken – with those vibrant mixed veggies, cheese, and cream of chicken soup. Give it a good stir until everything is well mixed, and set this delicious filling mixture aside.
  3. Flatten and Line: Now, it’s time to work your magic with the biscuit dough. Take each biscuit and gently flatten it between your palms to create a roughly 4 1/2 inch circle. Carefully press each flattened biscuit into the waiting muffin pan cups. Ensure you leave a rim of dough extending beyond the top of each cup. This will be your golden, flaky crust.
  4. Fill ‘Em Up: With the biscuit-lined cups at the ready, scoop the chicken and veggie mixture into each one. Don’t be shy; fill them up generously with this savory goodness.
  5. Bake to Perfection: Pop the pan into the preheated oven and let the magic happen. Bake your mini chicken pot pies for about 18-23 minutes or until the crust is golden and the filling is bubbling.
  6. Cooling Time: As tempting as it may be to dive right in, exercise a bit of patience and allow the pies to cool in the pan for a mere 2-3 minutes. This brief waiting period helps the pies set and ensures they’re the perfect temperature for devouring.
Collage showing four steps to make the pies.

Variations and substitutions

Canned veggies – For added convenience, you can substitute canned vegetables in this recipe. Be sure to drain and rinse them before mixing with the filling for easy and quick preparation.

Fresh veggies – Chop them into small pieces and sauté them briefly to soften before adding them to the filling mixture.

Cream soup variations Experiment with different cream soups for unique flavors. Cream of mushroom, cream of celery, or even cream of broccoli can add a twist to the recipe.

Cheese variety While cheddar cheese is a classic choice, you can use other cheese varieties like Swiss, mozzarella, or Monterey Jack to change the flavor profile.

Homemade biscuit dough – If you prefer homemade biscuit dough, you can make your own from scratch instead of using store-bought biscuits.

Vegetarian option Skip the chicken and use extra veggies like mushrooms, bell peppers, or spinach for a meatless version. You can also add tofu or plant-based chicken substitutes for protein. Be sure you are also using a vegetarian cream soup.

Spice it up Add herbs and spices like thyme, rosemary, garlic powder, or paprika to the filling for extra flavor.

Mini chicken pot pie on a plate.

Tips for success

  • Proper biscuit size – When flattening the biscuit dough, ensure it’s large enough to fully line each muffin cup and have a bit of overhang for the crust. This overhang creates a lip that helps prevent the filling from spilling out during baking. This is where opting for jumbo or Grands biscuits comes in handy, as they provide enough dough to create the perfect crust.
  • Flatten biscuits evenlyAim for an even thickness when flattening the biscuit dough for your Mini Chicken Pot Pies. This ensures uniform cooking, so each pie is perfectly baked with a consistent texture.
  • Thaw frozen vegetables – If using frozen vegetables, thaw them before mixing them into the filling. This ensures they cook evenly and prevents excess moisture in the filling, which can affect the texture of your Mini Chicken Pot Pies. You can place the veggies in the fridge the morning of or place them in a strainer and rinse them under cold running water until they’re no longer frozen. Then, pat them dry with a paper towel before incorporating them into your recipe.
  • Use a metal pan – When making Mini Chicken Pot Pies, opt for a metal muffin pan instead of a silicone one. Metal pans tend to yield a crisper, golden crust, enhancing the overall texture of your pot pies. Due to their insulating properties, silicone pans may not provide the same level of browning and crispiness in the crust, so sticking with metal pans is a good choice for the best results.
  • Cool slightly – Allow the pies to cool in the muffin pan for a few minutes after baking. This helps them set and makes them easier to remove without falling apart.
Pile of mini chicken pot pies on a plate.

Storage

Store leftovers in the refrigerator for up to three days. Reheat in a 300-degree oven for 10-15 minutes.

While the pies are best enjoyed fresh, you can freeze them for up to two months. Allow the pies to cool completely before individually wrapping them in foil and placing them in an airtight freezer bag. Thaw the pies in the refrigerator before reheating.

Mini Chicken Pot Pies FAQs

Can I make these pot pies ahead of time?

Yes, you can absolutely prepare these pot pies up to 24 hours in advance for added convenience. Assemble the pot pies as instructed, cover them well with plastic wrap or aluminum foil to prevent the biscuit dough from drying out, and store them in the refrigerator until you’re ready to bake. This can be a time-saving option for busy weeknights or when you want to plan ahead for a meal. Remember to adjust the baking time slightly if you’re baking them directly from the refrigerator to ensure they cook evenly.

How do I prevent the filling from spilling out of the biscuit cups?

When filling the biscuit cups for your Mini Chicken Pot Pies, strike a balance by avoiding overfilling, leaving some space at the top of each cup. Additionally, ensure the biscuit dough has a slight overhang at the top to act as a helpful lip, containing the filling and preventing spills during baking. This ensures neat and delicious results.

Want to serve dessert with dinner?

Check out these easy dessert recipes.

Mini Chicken Pot Pie on a plate with a bit missing.

Mini Chicken Pot Pies

Author: Mandy
These Mini Chicken Pot Pies are a delightful twist on the classic comfort food. Tender chicken, mixed vegetables, and creamy soup filling are tucked into flaky biscuit cups for a convenient and satisfying meal. Perfectly portioned and easy to make, they’re ideal for busy weeknights or whenever you crave a comforting bite. Enjoy the golden crust and savory goodness in every bite!
5 from 3 votes
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 8 Mini Pies
Calories

Ingredients
  

  • 1 cup cooked chicken diced
  • 1 cup mixed frozen vegetables thawed
  • 1/2 cup sharp cheddar cheese shredded
  • 1 (10.5 ounce) can of condensed cream of chicken soup
  • 1 (16.3 ounce) can refrigerated biscuits 8 count Grands or Jumbo

Instructions
 

  • Preheat your oven to 375 degrees Fahrenheit.
  • Coat 8 muffin pan cups with cooking spray.
  • In a medium-sized bowl, combine chicken, vegetables, cheese, and soup until well mixed.
  • Flatten each biscuit into roughly a 4.5-inch circle using your hands. Gently press each flattened biscuit into the greased muffin pan, leaving a dough rim around the top of each cup.
  • Spoon the chicken mixture into the biscuit cups.
  • Bake for 18-23 minutes or until the crust turns golden brown, and the filling bubbles.
  • After baking, let the pies cool in the pan for 2-3 minutes before serving.

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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