Print

Easy Mini Chicken Pot Pies Recipe

Easy Mini Chicken Pot Pies Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.3 from 12 reviews

These Easy Mini Chicken Pot Pies are a quick and comforting dish that can be enjoyed for dinner or as a snack. Featuring a creamy filling and flaky crust, these mini pies are sure to be a hit with everyone.

Ingredients

Chicken Pot Pie Filling:

  • 2 cups cooked chicken (rotisserie or leftover, chopped or shredded)
  • 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
  • 1 (10.5 oz) can cream of chicken soup
  • 1 tube refrigerated biscuit dough (like Pillsbury Grands or similar)
  • ½ teaspoon garlic powder (optional)
  • Salt & pepper to taste
  • Optional: shredded cheddar cheese, fresh herbs for garnish

Instructions

  1. Preheat oven and prepare muffin tin: Preheat oven to 375°F (190°C) and lightly grease a standard muffin tin.
  2. Make the filling: In a bowl, mix chicken, frozen veggies, cream of chicken soup, garlic powder (if using), salt, and pepper. Optionally, stir in shredded cheese for extra richness.
  3. Assemble: Split each biscuit in half horizontally to make thinner rounds. Press one round into each muffin cup, forming a small crust up the sides. Fill each with a spoonful of the chicken mixture. Optionally, top with cheese or biscuit lid using remaining halves.
  4. Bake: Bake for 15–18 minutes until biscuits are golden brown and the filling is bubbly.
  5. Cool & serve: Let cool for 5 minutes before removing from the muffin tin. Serve warm.

Notes

  • Use puff pastry, pie dough, or crescent dough as alternative crust options.
  • Make ahead and reheat in the oven or air fryer for a crispy finish.
  • Enhance the flavor by adding thyme, rosemary, or poultry seasoning to the filling.

Nutrition

Find it online: https://lauracooks.com/the-best-easy-mini-chicken-pot-pies-recipe/