Mini Chicken Pot Pies

These mini chicken pot pies are perfect for busy weeknights and gatherings when you want comfort food that everyone will love. With biscuit dough as the base and a creamy chicken filling, they come together quickly for a cozy meal or delicious snack.

I first made these after needing something fun for a neighborhood potluck and there was not a single crumb left. They are now my go to recipe for movie nights or quick dinners.

Ingredients

• Flakey layers biscuits: These make a perfect crust for each mini pie giving both structure and that delicious buttery flavor Look for biscuits with lots of visible layers for the best texture
• Cream of chicken soup: Adds rich creamy chicken flavor throughout the filling Low sodium versions help you control the saltiness
• Cooked chicken: Shredded chicken works best for tender bites Use rotisserie for convenience or fresh chicken if you have time
• Frozen mixed vegetables: Makes these pies colorful and nutritious Go for blends with carrots peas and corn Fully thaw the veggies so they cook evenly
• Pepper salt dried thyme or parsley: These boost flavor and let you customize the pies to your preference Freshly cracked black pepper adds a nice kick

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit or about two hundred degrees Celsius so it is fully hot by the time you are ready to bake

Mix the Filling:

In a large bowl combine cream of chicken soup shredded chicken and thawed vegetables Stir everything until evenly coated This ensures every bite is flavorful and moist

Prepare the Biscuit Crusts:

Take each biscuit from the can and gently flatten it with your hands or a rolling pin Place each one into a greased muffin tin pressing up the sides to form a mini crust

Fill the Pies:

Spoon the chicken and vegetable mixture into each biscuit lined muffin cup Fill about three quarters full so there is room for the filling to bubble

Bake the Pot Pies:

Place your muffin tin on the center rack Bake for about twenty minutes The biscuit tops should turn golden and the filling will be hot and bubbly

Cool and Serve:

Let the mini pies rest in the pan a few minutes then gently lift out Serve while warm for the best taste and texture

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The biscuit crust really brings a homey feel to these pies It reminds me of baking with my grandma where the smell of biscuits always meant something special was about to come out of the oven Every bite brings back those warm kitchen memories

Storage Tips

Once cooled store mini pot pies in an airtight container in the fridge They keep well for up to four days Reheat in the oven or air fryer for a crispy crust If you want to freeze bake first then let cool before wrapping each pie individually in foil They reheat perfectly for grab and go lunches

Ingredient Substitutions

Swap the cream of chicken soup for cream of mushroom or cream of celery for a different twist Leftover turkey or ham can replace chicken You can use biscuit dough with or without layers though the layered version is flakier If you want more veggies use fresh diced carrots celery or onions and sauté briefly before mixing in

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Serving Suggestions

Serve these mini chicken pot pies with a simple green salad or a bowl of tomato soup for a classic combo If you are hosting consider setting up a topping bar with fresh chives shredded cheese or spicy hot sauce Guests can customize each mini pie as they like

Cultural or Historical Context

This recipe is inspired by classic American chicken pot pie which traditionally uses pie crust and a larger baking dish Making them mini allows for easier serving and sharing and keeps that cozy feel in a bite sized format In our house a pan of these means everyone crowds into the kitchen before they have even cooled down

Recipe FAQs

→ What type of biscuits work best for these mini pies?

Flaky, layered refrigerated biscuits hold their shape well and create a buttery, crisp crust for the filling.

→ Can I use fresh chicken instead of canned?

Absolutely. Shredded, fully cooked chicken breast or thigh adds the best flavor and texture.

→ Are different vegetables suitable for this dish?

Yes, swap in your favorite vegetables—fresh, frozen, or leftover cooked veggies all work well here.

→ How can I prevent soggy bottoms in the biscuit crust?

Don’t overfill the biscuit cups and bake slightly longer until the edges are deep golden brown.

→ Do these mini pies freeze well?

Yes, cool them completely, wrap individually, and freeze. Reheat from frozen in the oven for best results.