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Handheld mini chicken pot pies take old-fashioned comfort food and turn it into grab-and-go treats that'll warm up your crazy weeknights. Made in a muffin tin, these little gems pair crispy biscuit cups with rich chicken filling, giving you single-serve portions that make watching how much you eat super easy and after-dinner cleanup quick.
Since finding this quick approach to chicken pot pies, I turn to it whenever I'm racing against the clock but still want something homemade for dinner. My unofficial taste-testers (you know, my kids) gave these a big thumbs up, including the one who normally pushes the greens to the side of their plate.
Must-Have Components
- Pillsbury Grands! Biscuits - They make the most perfect crust with those puffy layers. Grab the standard ones, skip the buttermilk variety
- Canned Chicken Breast - The Kirkland one from Costco really does taste better than others
- Cream of Chicken Soup - Gives you that authentic pot pie gravy without cooking all day
- Frozen Mixed Vegetables - Go for a mix with corn, peas and carrots for that classic taste
- Seasonings - Boost the basic stuff with some garlic powder, thyme, and fresh black pepper
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Complete Cooking Walkthrough
- 1. Set Everything Up
- - Get your oven hot at 375°F (190°C)
- Coat 8 muffin cups really well, especially around the edges
- Make sure veggies are fully thawed so they don't make things watery - 2. Mix Your Filling
- - Get all the liquid out of the chicken and break it up into tiny bits
- Stir it together with veggies and soup until everything's mixed
- Add spices carefully, remembering the canned stuff already has salt
- Let everything sit together while you work on the dough - 3. Get Your Dough Ready
- - The biscuits stretch better when they aren't cold
- Push each one flat with your fingers, leaving the middle a bit thicker
- Shape them into little bowls that stick up past the muffin cup edge - 4. Put It All Together
- - Fill each dough cup with plenty of the chicken mix
- Fold the edges partly over the top but don't close them completely
- Bake for 20-22 minutes until they're golden and bubbling
In our house, we love having these during movie night when everyone can grab their own without stopping the show. Having separate servings has stopped so many fights about who got the bigger piece!
Mastering These Cute Pot Pies
I grew up eating the big traditional pot pie, so I wasn't sure about this quick version at first. But after playing with the recipe, these little ones have become something I cook all the time. The secret is getting just the right amount of dough and filling in each bite – you want that perfect mix of flaky outside and creamy inside.
Switching Things Up
While the basic recipe works every time, I've found tons of ways to change these pies up. Sometimes I toss in some cooked mushrooms, or use leftover rotisserie chicken when it's on sale. During summer, fresh herbs from the garden like thyme and parsley really brighten up the simple ingredients.
Keeping For Later
These tiny pies have gotten me through many hectic weeks. I often cook twice as many, let them cool down all the way, then put them away. They warm up great in the microwave for fast lunches, though a few minutes in the toaster oven brings back that nice crispy outside.
Getting Kids To Eat Them
With three picky kids at home, I've figured out some tricks. Cutting the veggies super tiny helps them blend into the creamy sauce. Sometimes I even blend some of the veggies with the soup – it's sneaky but it works every single time.
Perfect For Busy Nights
What really makes these pies special is how they bring everyone to the table even on crazy evenings. While they cook, the smell fills the kitchen with that homey feeling, and somehow homework and phones get put aside as everyone drifts toward the kitchen.
Swap-Outs And Sizing Tips
Whether you're feeding a crowd or working around food preferences, these flexible pot pies always come through. After trying countless changes and party-sized batches, I've found the most reliable adjustments.
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What Makes These Changes Great
Every swap has been tested in my kitchen and approved by my family
Easy to make more or less depending on your needs
Money-saving alternatives that still taste fantastic
Choices for different food needs and preferences
Through all the potlucks and family get-togethers, these different versions have proven to be just as tasty as the original.
Clever Swap-Outs
Different Meats To Try
Rotisserie chicken: Pull apart and use 2½ cups
Leftover turkey: Great after Thanksgiving
Canned tuna: Get all the water out and add extra spices
Plant-based choices: Try chickpeas or meat replacements
Different Sauce Ideas
Cream of mushroom soup for deeper flavor
Greek yogurt mixed with chicken stock for something lighter
Alfredo sauce for a fancy twist
Homemade white sauce if you want to control all the ingredients
Other Veggie Ideas
Fresh vegetables: Cook them partway first until slightly soft
Roasted vegetables: They add amazing flavor depth
Just one kind: Try all broccoli, all peas, or all corn
Root vegetables: Cook first and cut very small
Batch Size Tips
For Big Groups (24 servings)
Use three times the filling ingredients
Get 3 packs of biscuits
Make them in groups for even cooking
Try mini muffin tins for bite-sized party snacks
For Smaller Meals (4 servings)
Cut the filling mixture in half
Freeze the extra biscuits for next time
Use leftover soup in another dish
After making these mini pot pies for years, I've grown to love how they show the best side of today's home cooking – quick without losing that comfort-food feel, and easy enough that even beginners can nail it. Whether you're cooking for a whole family or just prepping meals for yourself, these little pies show that comfort food doesn't need to be fancy or complicated to hit the spot.
Recipe FAQs
- → Can fresh chicken replace canned chicken?
- Absolutely! Use 1 to 1.5 cups of cooked chicken breast or rotisserie chicken instead of canned.
- → Which veggies are best for this?
- Frozen mixed veggies are ideal, but broccoli, mushrooms, or canned green beans work too!
- → Should I use a silicone muffin pan?
- A metal pan performs better, ensuring the dough cooks properly. Silicone pans aren’t ideal for this.
- → Any tips on keeping pies from sticking?
- Grease your muffin pan generously. Let the pies rest about five minutes post-baking before removing them.
- → Can I prep these ahead of time?
- They’re best fresh and hot, with the biscuit crust crisp and golden for the best flavor.