Easy Mini Chicken Pot Pies

Overhead shot of 6 baked mini chicken pot pies arranged on a yellow plate.

These Mini Chicken Pot Pies are a cozy, family-friendly twist on a classic comfort food. Made with canned biscuits, creamy chicken filling, and tender vegetables, they bake up golden and delicious in a muffin pan — perfect for busy weeknights, lunches, or potlucks. With just 20 minutes of prep, you’ll have warm, satisfying pot pies ready in about 45 minutes total.

Course Dinner, Entree, Main Course

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 170kcal

Author Anne Clark

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

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 — chopped green beans, lima beans, or even small broccoli florets work fine here. Just be sure they’re thawed and drained before mixing in.

Recipes Tips for the Win

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.

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