Mini Chicken Pot Pies are a comforting, crowd-pleasing dish that combines creamy chicken filling with flaky biscuit crusts—all baked to golden perfection in a muffin tin. This recipe is the perfect solution for weeknight dinners, parties, or potlucks when you need something easy yet satisfying. Made with simple ingredients like rotisserie chicken, frozen vegetables, and refrigerated biscuit dough, these mini pies come together in just 45 minutes. Whether you’re cooking for kids or adults, these bite-sized pot pies are bound to be a hit with everyone at the table.
Why You’ll Love This Mini Chicken Pot Pies Recipe
There are so many reasons to fall in love with Mini Chicken Pot Pies. First, they’re incredibly easy to make, especially when using store-bought shortcuts like biscuit dough and rotisserie chicken. Second, they’re portion-controlled, which makes serving a breeze. Each pie is perfectly sized for one person, and they’re easy to store or transport. Lastly, they’re versatile! You can customize the filling with different veggies or proteins depending on your preferences.
Ingredients
- 1 (16.3 oz) can refrigerated biscuit dough (Grands southern style buttermilk)
- 1 1/2 cups diced or shredded cooked chicken (rotisserie or leftover)
- 3/4 cup frozen mixed vegetables
- 1 cup cream of chicken soup
- 1/4 cup chicken broth or milk
- 1 1/2 cups shredded cheddar cheese, divided
- 3/4 teaspoon flaky poultry seasoning (or 1/4 teaspoon ground poultry seasoning)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon seasoning salt or salt and black pepper, to taste
Step-by-Step: How to Make Mini Chicken Pot Pies
- Preheat and Prep: Preheat your oven to 375°F. Grease 8 wells of a 12-cup muffin tin with butter or nonstick spray to prevent sticking.
- Make the Filling: In a medium bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, chicken broth (or milk), 1 cup of the shredded cheddar cheese, poultry seasoning, garlic powder, onion powder, and seasoning salt. Mix until everything is well coated.
- Form Biscuit Cups: Separate the biscuit dough and press one piece into the bottom and up the sides of each greased muffin cup to form a “biscuit bowl.”
- Fill and Top: Spoon the chicken mixture evenly into each biscuit cup. Sprinkle the remaining 1/2 cup of cheddar cheese over the tops.
- Bake: Bake in the preheated oven for 12 to 16 minutes, or until the biscuits are golden brown and cooked through.
- Cool and Serve: Let the mini pot pies rest for 5 minutes before carefully removing them from the muffin tin. Serve warm and enjoy!
Helpful Tips
- Use Leftover Chicken: Rotisserie chicken makes this recipe even faster and adds extra flavor.
- Grease the Muffin Tin Well: This helps the biscuit cups release easily after baking.
- Don’t Overfill: Keep the filling just below the biscuit edge to avoid overflow.
- Add Cheese at the End: If you want even cheesier tops, add extra shredded cheese during the last 5 minutes of baking.
- Test for Doneness: Check that the bottoms of the biscuits are cooked through by gently lifting one out.
Substitutions And Variations
- Cream of Chicken Substitute: Make your own with butter, flour, milk, and broth.
- Vegetable Options: Use chopped broccoli, spinach, peas, corn, or roasted squash.
- Protein Swaps: Try cooked turkey, sausage, or even shredded beef.
- Dairy-Free: Use a dairy-free cream soup and cheese alternative.
- Gluten-Free: Use gluten-free biscuit dough and cream of chicken soup.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container or wrap in plastic wrap. Refrigerate for up to 3 days.
- Freezer: Let mini pot pies cool completely, then wrap individually and freeze for up to 2 months.
- Reheating: Thaw in the fridge if frozen, then warm in the microwave or oven until heated through. Reheat in a 350°F oven for 10-12 minutes for best texture.
- Make Ahead: You can prepare the filling ahead of time and refrigerate it for up to 2 days. Assemble and bake when you’re ready to serve for the freshest taste and texture.
Nutritional Information
Per serving (1 mini pot pie):
- Calories: 321
- Carbohydrates: 34g
- Protein: 18g
- Fat: 12g
- Saturated Fat: 3g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 5g
- Cholesterol: 29mg
- Sodium: 986mg
- Potassium: 336mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 1051IU
- Vitamin C: 2mg
- Calcium: 129mg
- Iron: 3mg
Serving Suggestions
- With a Side Salad: Serve with a crisp green salad or Caesar salad for a balanced meal.
- As a Party Appetizer: Serve these minis on a platter with dipping sauces like ranch or honey mustard.
- Serve with Soup: Enjoy alongside a warm bowl of tomato or chicken noodle soup for a comforting lunch.
- Kid-Friendly Dinner: Serve with fruit slices and veggie sticks for a well-rounded meal.
- Add Hot Sauce: A dash of hot sauce or a sprinkle of red pepper flakes adds a kick.
Frequently Asked Questions About Mini Chicken Pot Pies
Can I make Mini Chicken Pot Pies ahead of time? Yes, you can prepare the filling ahead of time and refrigerate it for up to 2 days. Assemble and bake when you’re ready to serve for the freshest taste and texture.
Can I freeze these mini pot pies? Absolutely! Let them cool completely before wrapping and freezing. They can be stored for up to 2 months in the freezer. Thaw in the fridge before reheating.
What if I don’t have cream of chicken soup? You can make a homemade version using butter, flour, milk, and chicken broth. Season it with onion powder and salt to taste.
Do I have to use a muffin tin? A muffin tin works best for creating perfectly portioned mini pies. However, you could use ramekins or a mini loaf pan as an alternative.
Can I use other types of biscuit dough? Yes, feel free to try flaky layers, honey butter, or reduced-fat versions. Just watch the baking time as it may vary slightly.
Final Thoughts
Thank you so much for stopping by to try this Mini Chicken Pot Pies recipe! These little golden delights are one of my favorite comfort foods, combining everything I love about chicken pot pie in an easy, handheld form. Whether you’re prepping them for a busy weeknight, sharing at a gathering, or simply craving something cozy and delicious, I hope these mini pies bring warmth to your table. They’re fast to make, full of flavor, and always a hit with family and friends. Happy cooking, and I’m so glad you’re part of this food-loving community!
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Mini Chicken Pot Pies
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Mini Chicken Pot Pies are a quick and comforting dinner made with rotisserie chicken, veggies, and biscuit dough. Baked in a muffin tin, they’re perfect for busy weeknights, parties, or kid-friendly meals. Ready in just 45 minutes—easy to make and even easier to love!
Ingredients
1 (16.3 oz) can refrigerated biscuit dough (Grands southern style buttermilk)
1 1/2 cups diced or shredded cooked chicken (rotisserie or leftover)
3/4 cup frozen mixed vegetables
1 cup cream of chicken soup
1/4 cup chicken broth or milk
1 1/2 cups shredded cheddar cheese, divided
3/4 teaspoon flaky poultry seasoning (or 1/4 teaspoon ground poultry seasoning)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon seasoning salt or salt and black pepper, to taste
Instructions
- Preheat and Prep: Preheat your oven to 375°F. Grease 8 wells of a 12-cup muffin tin with butter or nonstick spray to prevent sticking.
- Make the Filling: In a medium bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, chicken broth (or milk), 1 cup of the shredded cheddar cheese, poultry seasoning, garlic powder, onion powder, and seasoning salt. Mix until everything is well coated.
- Form Biscuit Cups: Separate the biscuit dough and press one piece into the bottom and up the sides of each greased muffin cup to form a “biscuit bowl.”
- Fill and Top: Spoon the chicken mixture evenly into each biscuit cup. Sprinkle the remaining 1/2 cup of cheddar cheese over the tops.
- Bake: Bake in the preheated oven for 12 to 16 minutes, or until the biscuits are golden brown and cooked through.
- Cool and Serve: Let the mini pot pies rest for 5 minutes before carefully removing them from the muffin tin. Serve warm and enjoy!
Notes
Use rotisserie chicken for faster prep and extra flavor.
Grease muffin tins well to avoid sticking.
Customize the filling with your favorite veggies or protein.
Make the filling ahead and store in the fridge for up to 2 days.
Freeze baked pies for up to 2 months; thaw before reheating.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American