Mini Chicken Pot Pies

Mini Chicken Pot Pies are an easy way to enjoy classic comfort food with just five ingredients. Baked in a muffin pan, they have a golden biscuit crust and a creamy, flavorful filling.

Easy Mini Chicken Pot Pies

These Mini Chicken Pot Pies are a staple in my dinner rotation because they’re so easy to make. With just five ingredients and a 20-minute bake time, they come together quickly while still delivering all the comforting flavors of a classic chicken pot pie like my slow cooker pot pie version.

I use Grands biscuits for these pot pies to hold more filling and create extra crust in every bite. The larger size stretches perfectly to line the muffin cups while leaving just enough overhang for a golden, crispy edge. When I make sloppy joe cups, I use regular-size biscuits since they don’t need as much space for the filling. These muffin tin pies are a simple, individual-sized dinner option that always hits the spot.

Ingredients

• 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.
• Cream of chicken soup – Acts as the rich, creamy base that ties everything together.
• Frozen mixed vegetables – Bring color, texture, and extra flavor to the filling.
• Cheddar cheese – Melts into the filling for a touch of cheesy goodness.
• Grands biscuits – Form a flaky, golden crust that holds the creamy filling and adds a buttery texture.

Making the Grands Biscuits Chicken Pot Pies

1. Prep – Preheat the oven to 375 degrees F. Spray 8 muffin pan cups with cooking spray to prevent sticking.
2. Make the filling – In a medium bowl, mix the cooked chicken, frozen mixed vegetables, cream of chicken soup, and cheddar cheese until well combined.

3. Prepare the biscuits – Flatten each biscuit into a roughly 4 ½-inch circle using your hands. Press each flattened biscuit into the prepared muffin cups, ensuring there is a slight overhang to create a crust.
4. Fill the cups – Evenly divide the chicken mixture among the biscuit-lined muffin cups, filling each one generously.
5. Bake – Place the muffin pan in the preheated oven and bake for 18-23 minutes, or until the biscuit crust is golden brown and the filling is heated through.
6. Cool and serve – Let the pot pies cool in the pan for 2-3 minutes before carefully removing them. Serve warm and enjoy!

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.

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

Cream soup variations – Swap out the cream of chicken soup for a different flavor. Cream of mushroom, cream of celery, or cream of broccoli all work well and can give the pot pies a unique twist.

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.

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 evenly – Aim 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.

Storage

Store leftovers in the refrigerator for up to 3 days. Reheat in a 300-degree F 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.

Looking for more easy family dinner ideas?

Check out these great recipes.

• Chicken Parmesan Pasta
• Easy Ground Beef Fajitas
• Baked Beef Rigatoni

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