I’m so excited to share my Mini Chicken Pot Pies with you! These little cups of comfort use only four simple ingredients and bake into warm, golden, bubbly pockets of chicken, vegetables, and creamy filling. They come together quickly, and the smell alone makes them feel like a cozy family dinner.
Level: Easy
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 10 mini pot pies
Course: Dinner
Cuisine: American
The first time I made these Mini Chicken Pot Pies, I was amazed at how fast they came together. I was expecting a long process, but everything moved so quickly because the ingredients are already prepared. Using biscuit dough, leftover chicken, and a can of cream of chicken soup makes the whole recipe simple and reliable.
These little pot pies remind me of cozy dinners from childhood. The filling becomes warm and creamy in the oven. The vegetables stay colorful and soft. The biscuit dough puffs up into a golden shell that holds everything inside. Each one feels like a tiny version of a classic comfort food dish.
I love how family friendly they are. Kids can pick them up and eat them easily. Grown ups enjoy them because the flavor is rich and satisfying. They are also perfect when you need dinner ready fast and you don’t want to deal with a long list of steps.
How to Make Mini Chicken Pot Pies
These mini pot pies work because each ingredient has a simple job:
• The chicken gives protein and makes the pies more filling.
• The mixed vegetables add color and softness.
• The cream of chicken soup creates a creamy mixture that holds everything together.
• The biscuit dough becomes the crust and turns golden in the oven.
The mixture goes into a muffin tin, and the dough forms a cup that bakes around the filling. It is a very simple process that makes a warm and comforting meal.
Ingredients
• 3/4 cup cooked chicken, chopped
• 1 cup mixed frozen vegetables, defrosted (peas, carrots, corn, green beans)
• 1 can cream of chicken soup
• 1 package refrigerated biscuit dough
Directions
- Preheat the Oven
Set your oven to 375°F so it is fully heated when the pot pies go in. - Mix the Filling
In a medium bowl, combine the chicken, mixed vegetables, and cream of chicken soup. Stir until everything is evenly coated. - Prepare the Biscuit Crusts
Grease a muffin tin.
Separate the biscuit dough pieces and place one into each muffin cup.
Use your fingers to press down the center and gently stretch the dough up the sides of each cup. - Fill the Cups
Spoon the chicken mixture into each biscuit cup. Use about 2 tablespoons of filling per cup. - Bake
Place the muffin tin in the oven. Bake for 20 to 25 minutes or until the tops are golden brown and the filling is bubbling. - Remove from the Pan
Let them cool for a minute. Run a knife around the edges if needed and lift the pot pies out carefully.
Process Details
• Stretching the Dough: Pressing the dough from the center outward helps it become thin enough to hold the filling. Stretching it up the sides makes room for more mixture.
• Defrosting the Vegetables: When frozen vegetables thaw slightly, they mix more smoothly with the soup and chicken.
• Even Filling: Using equal spoonfuls helps every pot pie cook at the same pace.
• Golden Crust: The biscuit dough browns naturally in the oven and becomes slightly crisp on the outside while staying soft inside.
Tips for Success
• Let the biscuit dough rest for a minute if it resists stretching.
• Keep an eye on the tops near the end of baking so they do not get too dark.
• If your muffin tin has lost some of its nonstick coating, use extra cooking spray.
• Check the filling temperature by cutting one open if you are unsure it is fully heated.
Serving Ideas
• Serve with a small green salad.
• Pair with mashed potatoes or roasted vegetables.
• Bring them to potlucks since they are easy to transport.
• Pack leftovers in lunch containers for the next day.
Storage & Freezing
• Refrigerator: Store in an airtight container for up to 3 days.
• Freezing: They can be frozen after baking. Let them cool first, freeze, then reheat straight from frozen until warmed through.
Nutrition Info (Approximate per Serving)
Nutrition can vary depending on biscuit dough brand and soup brand. Based on average product data, one mini pot pie typically contains:
• Calories: about 180
• Protein: about 8 g
• Carbohydrates: about 20 g
• Fat: about 7 g
• Fiber: about 1 g
• Sodium: about 450 mg
• Sugar: about 2 g
These Mini Chicken Pot Pies are a fast and comforting dinner that turns simple ingredients into something warm and satisfying. They bake into golden little cups that hold a creamy chicken and vegetable filling. Whether you are preparing a quick family meal or looking for something fun to share, these mini pot pies make dinner feel easy and enjoyable.
