Easy Mini Chicken Pot Pies

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📖 Description:

These Easy Mini Chicken Pot Pies are savory, comforting, and perfect for quick dinners, potlucks, or family gatherings. Using simple pantry staples and a muffin tin, you can whip up these golden, flaky pies filled with creamy chicken and veggies in under 30 minutes. Kid-friendly and freezer-friendly too!

🍗 Ingredients Easy Mini Chicken Pot Pies

  • 2 cups cooked chicken breast (shredded or cubed)

  • 1 can (10.5 oz) cream of chicken soup

  • 1 cup frozen mixed vegetables (peas, carrots, corn)

  • 1/2 cup shredded cheddar cheese (optional)

  • 1 tsp garlic powder

  • 1/2 tsp black pepper

  • 1/4 tsp salt

  • 1 can refrigerated biscuit dough (8 biscuits)

  • 1 tbsp melted butter (for brushing, optional)

👩‍🍳 Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.

  2. Flatten each biscuit and press into muffin cups, making sure it covers the bottom and sides.

  3. In a bowl, mix chicken, cream of chicken soup, vegetables, cheese, and seasonings.

  4. Spoon the mixture into each biscuit cup (about 2–3 tbsp per cup).

  5. Bake for 18–20 minutes or until biscuits are golden brown and cooked through.

  6. Optionally, brush tops with melted butter right after baking for extra flavor.

  7. Let cool for 5 minutes before serving.

📝 Notes:

  • You can use leftover rotisserie chicken or even canned chicken in a pinch.

  • If you don’t have cream of chicken soup, use a homemade white sauce or substitute with cream of mushroom soup.

  • Works well with puff pastry or pie crust if biscuits aren’t available.

  • 💡 Tips:

  • Lightly flour your hands when flattening biscuit dough to prevent sticking.

  • Add herbs like thyme or parsley for extra flavor.

  • Freeze baked pot pies in airtight containers. Reheat in the oven at 350°F for 10 minutes.

🍽️ Servings:

  • Makes 8 mini pot pies (1 per biscuit).

  • Serves 4 people (2 mini pot pies per serving).

 🧾 Nutritional Info (per mini pie, approx.):

  • Calories: 220

  • Protein: 11g

  • Carbohydrates: 20g

  • Fat: 11g

  • Fiber: 1g

  • Sodium: 480mg

  • Sugar: 2g

Values may vary based on brand of ingredients used.

✅ Benefits:

  • Quick & Easy – Ready in under 30 minutes.

  • Great for Meal Prep – Make ahead and freeze.

  • Kid-Approved – Bite-sized and familiar flavors.

  • Versatile – Easily customize with other meats or veggies.

❓Q&A:

Q: Can I make this vegetarian?
A: Yes! Substitute chicken with cooked mushrooms, tofu, or more veggies and use cream of mushroom or celery soup.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in oven or air fryer for best texture.

Q: Can I use homemade biscuit dough?
A: Absolutely. Just roll and cut to muffin-size rounds.

Q: Can I make this gluten-free?
A: Use gluten-free biscuit dough and soup. Always check labels for hidden gluten in processed ingredients.

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