Mini Chicken Pot Pies Recipe

Mini Chicken Pot Pies Recipe

These Mini Chicken Pot Pies are warm, creamy, and perfectly portioned — a comforting homemade meal made easy with biscuit dough and simple pantry ingredients. They’re great for weeknight dinners, parties, or even as freezer-friendly snacks!

Ingredients

• 1 can (8 biscuits) refrigerated biscuit dough

• 1 ½ cups (240g) mixed vegetables, thawed (carrots, peas, corn, green beans)

• 1 cup (about 6 oz) cooked chicken breast, cut into small cubes

• ½ cup (60g) shredded cheddar cheese (optional)

• 1 teaspoon onion powder

• 1 can (10 ¾ oz) condensed cream of chicken soup (use reduced-fat if desired)

• ¼ teaspoon black pepper

• Instructions

1. Preheat the oven:
   Set your oven to 400°F (200°C).

2. Prepare the muffin tin:
   Grease a 12-cup muffin tin with nonstick spray to prevent sticking.

3. Divide the dough:
   Open your can of biscuit dough. Gently split each biscuit into 1½ pieces so you have 12 portions total.

4. Form the crusts:
   Press one piece of biscuit dough into each muffin cup, spreading it up the sides to create a small well for filling.

5. Make the filling:
   In a large bowl, mix together the cream of chicken soup, vegetables, chicken, cheddar cheese, onion powder, and pepper until evenly combined.

6. Fill and bake:
   Spoon about 3 tablespoons of the filling into each biscuit cup.
   Bake for 12–15 minutes, or until the crust is golden and puffed.

7. Cool and serve:
   Allow the pot pies to cool for a few minutes before removing from the tin. Serve warm for the best texture and flavor.

8. Storage & freezing:
   Let leftovers cool completely before refrigerating or freezing. Reheat in the oven or microwave until warm.

Tips

• Use rotisserie chicken for quick prep.

• Add a sprinkle of parsley on top for a fresh touch.

• Try swapping cheddar for mozzarella or Monterey Jack for a creamier taste.

Frequently Asked Questions

Q1: Can I make these ahead of time?
Yes! You can prepare and fill the biscuit cups in advance. Cover and refrigerate for up to 24 hours before baking.

Q2: Can I use pie crust or puff pastry instead of biscuit dough?
Absolutely! Both work well — biscuit dough gives a softer, bread-like crust, while puff pastry adds a flaky texture.

Q3: How do I freeze mini chicken pot pies?
Let them cool completely, then store in airtight containers or freezer bags. Freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 15–20 minutes or until hot.

Q4: Can I make them vegetarian?
Yes! Skip the chicken and use extra vegetables, or swap in plant-based protein like chickpeas or tofu.

Q5: What can I serve with mini chicken pot pies?
They pair beautifully with a green salad, mashed potatoes, or roasted veggies for a complete meal.