These Mini Chicken Pot Pies are everything you love about classic chicken pot pie, warm, creamy, and comforting but baked up into perfectly portioned little cups that fit right in your hand. Made with canned biscuits, a creamy chicken and vegetable filling, and baked in a muffin pan. They're an easy shortcut supper you'll want to keep on repeat!
Love creamy chicken casserole? This super easy chicken divan will win you over!
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Why This Recipe Will Become Your Favorite
These Mini Chicken Pot Pies won't take the place of that homemade version grandma makes, but they sure do hit the spot when you're craving comfort food on a busy weeknight. Hey, the kids will love them, too!
- Comfort in every bite: Classic chicken pot pie flavor tucked into soft, golden biscuit cups.
- Easy ingredients: Canned biscuits, cream of chicken soup, and frozen veggies make this a breeze.
- Portion perfect: Individual servings are great for kids, lunches, and potlucks.
- Weeknight friendly: About 20 minutes of prep and 20-25 minutes in the oven is all you need.
- Adjustable serving sizes: This recipe makes 16 mini pot pies. Need less? Make ½ the recipe. Need More? Double it!
Ingredient Photo with Notes
Here are the ingredients for the Mini Chicken Pot Pies, with some notes about what role they play and possible substitutions.
- Canned biscuits
Be sure to get the jumbo biscuits, such as Grands or store brand. If you prefer a flakier crust, you can use layered-style biscuits, or even swap in crescent roll dough pressed into the muffin cups. - Cream of chicken soup
This gives the filling its creamy, comforting base. Cream of mushroom soup works too if that's what you have on hand. - Cooked, chopped, or shredded chicken
Any cooked chicken will do: leftover roasted chicken, rotisserie, or even poached chicken breast. You can also swap in leftover turkey. - Frozen mixed vegetables (peas, carrots, and corn), thawed
A classic combo! Be sure to thaw and drain them first to prevent extra moisture in the filling. - Frozen diced potatoes, thawed
These make the pot pies heartier and more filling without the work of peeling and chopping. Hash brown-style diced potatoes work perfectly here. - Sour cream
Just a little sour cream adds creaminess and a slight tang to the filling. Greek yogurt is a good stand-in if that's what you have in the fridge.
This Chicken Noodle Casserole is the ultimate comfort food! It's easy to make and has the same creamy goodness as these chicken pot pies, and it's topped with cruncy fried onions!
How to Make Mini Chicken Pot Pies
This quick and easy recipe has only 4 steps...makes 16 mini pot pies that are ready in only 45 minutes!
Step 1. Press each biscuit into the muffin pan.
Step 2. Mix all the ingredients in a bowl.
Step 3. Fill each biscuit with chicken mixture.
Step 4. Bake for about 20-25 minutes.
Awesome Recipe Variations
- Swap in leftover turkey
Got holiday leftovers? Turkey works just as well as chicken in this recipe and gives these mini pot pies a whole new life after Thanksgiving or Christmas. - Add fresh or dried herbs
A pinch of dried thyme, rosemary, or parsley adds a savory boost that makes these taste even more like a from-scratch pot pie. If you're using fresh herbs, double the amount. - Make them creamier
For a richer filling, stir in a splash of milk or heavy cream. This also helps if you like your pot pies extra saucy. - Spice it up
Add a little Cajun seasoning or a pinch of black pepper to the filling for a subtle kick. It's an easy way to give them a flavor twist without extra work. - Mix up the veggies
Don't be afraid to use what you have such as chopped green beans, lima beans, or even small broccoli florets work fine here. Just be sure they're thawed and drained before mixing in.
My Top Tip
If you have the time, let the biscuits sit out for about 10-15 minutes before you begin the recipe. This softens the dough just enough so it's more pliable and easier to flatten with your hands or a rolling pin.
Easy Meal Plan
Here's a simple menu that's full of comfort and flavor.
Main Entree - Mini Chicken Pot Pies
Side Dish - Crunchy romaine and broccoli salad with an Asian-inspired vinaigrette!
Dessert - Italian Cream Cake Cookie Bars; made with cake mix!
Recipe FAQs
Yes! Assemble the mini pot pies in the muffin pan. Cover and refrigerate for up to 24 hours. Pop them in the oven; you may have to add an extra 5 or so minutes since they're going in cold.
Sure! Use a sheet pan under the silicon muffin pan for easy in/easy out of the oven.
Absolutely. Use a mini muffin pan and cut each biscuit in half before pressing it in. Reduce the bake time to about 12-15 minutes. They're a hit at parties and potlucks.
Indeed you can, and they crisp up beautifully! Air fry at 325°F for 5-7 minutes from the fridge or 350°F for 10-12 minutes if frozen. It gives the biscuit a nice little crunch again.
More Chicken Dinner Recipes
Leave a comment! Did you make these Mini Chicken Pot Pies? If you did, please leave a comment and a star rating. Your feedback is much appreciated!
Love cozy chicken dinners like this one? You've gotta try this creamy chicken spaghetti! It has Rotel tomatoes and Velveeta cheese - grandkid approved!
Recipe
Easy Mini Chicken Pot Pies
Equipment
- 2 standard muffin pans
- measuring cup(s)
Ingredients
- 2 tubes canned jumbo biscuits 16 total biscuits
- 10.5 oz cream of chicken soup
- 1 c cooked chicken chopped or shredded
- 1 c mixed frozen veggies, thawed such as peas, carrots, and corn
- 1 c diced frozen potatoes, thawed hash brown-style diced potatoes
- ¼ c sour cream
- pepper, to taste
Instructions
- Preheat your oven to 375 degrees. Spray two muffin pans with non-stick spray.
- Press or roll out each of the biscuits a little more and then place them in the muffin pan and allow the biscuit to fold over the muffin cup to create an edge to each pot pie.
- In a large bowl add cream of chicken soup, chicken, mixed veggies of choice, potatoes, sour cream, and pepper and mix all the ingredients together.
- FIll each of the biscuits with mixture until they are each full. Bake the mini pot pies for about 20-25 minutes or until the biscuits are golden brown around the edges. Remove from the oven and serve immediately.
Notes
- Gather all your ingredients - Gather all your ingredients at once and prepare equipment ahead of time. Make sure all your ingredients are at room temperature unless mentioned not to.
- Roll out the biscuits - Roll out or stretch the biscuits before putting them in the muffin pan to make it easier to reach the top edge of the pan.
- Fill the biscuit - Make sure you fill each biscuit to almost overfull so there is enough filling to biscuit ratio.
- Top the pot pie - Add a little additional flavor by topping your pot pie with some sour cream, green onion or even a little cheese.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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