Quick & Cozy Mini Chicken Pot Pies Recipe for Family Dinner

Crafting delightful mini chicken pot pies brings pure comfort to your kitchen table.

Crispy pastry shells cradle a creamy, savory filling that melts in your mouth.

Weeknight dinners transform when you whip up these adorable handheld treats.

Small enough to charm kids and sophisticated enough to impress adults, these individual pies pack serious flavor.

Each bite combines tender chicken, colorful vegetables, and rich sauce wrapped in golden, flaky crust.

Lightweight yet satisfying, these miniature wonders promise to become an instant favorite at your dining spot.

Why Easy Mini Chicken Pot Pies Are Perfect

• Conquer Comfort Food: Transform basic ingredients into delightful mini pot pies that bring warmth and satisfaction with minimal kitchen skills required.
• Speed Through Dinner Prep: Utilize pre-made biscuit dough and frozen vegetables to create a quick meal solution that cuts down cooking time without sacrificing flavor.
• Family-Friendly Feast: Craft individual-sized portions perfect for picky eaters, allowing everyone to enjoy their own personalized chicken pot pie with zero muss or fuss.
• No-Stress Weeknight Winner: Leverage simple ingredients and straightforward steps to deliver a hearty meal that feels like a home-cooked classic without complicated techniques.

Ingredients for Easy Mini Chicken Pot Pies

• Refrigerated Biscuit Dough: Serves as the quick and easy crust for these mini chicken pot pies.
• Chicken: Provides the primary protein and hearty flavor for the filling.
• Frozen Mixed Vegetables: Adds nutritional value and colorful texture to the pot pie.
• Cream of Chicken Soup: Creates a creamy and rich base for the filling.

• Salt, Pepper: Enhances the overall flavor of the dish.

• Muffin Tin: Helps shape and bake the individual mini pot pies.
• Cooking Spray: Prevents the biscuit dough from sticking to the muffin tin.

How to Make Easy Mini Chicken Pot Pies

Step 1: Warm Up the Oven

Fire up your oven to 375°F (190°C). Grab a muffin tin and give each slot a quick spray or light grease to prevent sticking.

Step 2: Create the Filling

• Thawed mixed vegetables
• Shredded or diced cooked chicken
• Cream of chicken soup
• Optional seasonings like pepper, garlic powder, or dried herbs

Stir everything together until well mixed and looking deliciously creamy.

Step 3: Prepare the Biscuit Crusts

Take your refrigerated biscuit dough and gently flatten each round.

Use your hands or a rolling pin to stretch them to about 5-6 inches wide. Carefully press each flattened biscuit into the greased muffin tin slots, making sure to push the dough up the sides to create little cups.

Step 4: Fill the Mini Pies

Spoon the chicken and vegetable mixture into each biscuit cup. Don’t be shy – fill them generously!

Slightly pull the edges of the dough up toward the center for a rustic look.

Step 5: Bake to Golden Perfection

Slide the muffin tin into the preheated oven.

Bake for 20-22 minutes, watching for the biscuit crusts to turn a beautiful golden brown.

Step 6: Cool and Serve

Remove from the oven and let the mini pot pies rest for 5 minutes.

This helps them set and makes them easier to remove from the tin. Serve hot and enjoy your cute, comforting mini pies!

Pro Tips for Easy Mini Chicken Pot Pies

• Gently flatten and stretch each biscuit to create a perfect mini pie crust without tearing.
• Add garlic powder, dried thyme, or black pepper to enhance the chicken mixture's flavor profile.
• Fill each biscuit cup only about 3/4 full to avoid spilling during baking.
• Watch closely during the last 5 minutes of baking to ensure a crispy, not burnt, crust.
• Replace chicken with turkey, ham, or even vegetarian alternatives like tofu for dietary preferences.

Variations for Easy Mini Chicken Pot Pies

• Tex-Mex Chicken Pot Pie: Replace cream of chicken soup with salsa, add diced green chilies, and top with shredded pepper jack cheese for a spicy southwestern flavor.
• Mediterranean Veggie Pot Pie: Swap chicken for chickpeas, use artichoke hearts, spinach, and feta cheese. Season with oregano and garlic for a Mediterranean-inspired version.
• Buffalo Chicken Pot Pie: Mix shredded chicken with buffalo sauce, add blue cheese crumbles, and sprinkle extra hot sauce on top for a zesty kick.
• Broccoli Cheddar Chicken Pot Pie: Incorporate steamed broccoli florets into the filling, mix with sharp cheddar cheese, and garnish with extra cheese before baking.

Pairing Suggestions for Easy Mini Chicken Pot Pies

• Flavor-Boosting Wine Pairing: Select a crisp Chardonnay with light oak notes to complement the creamy chicken filling, balancing the dish's richness with subtle buttery undertones.
• Hearty Side Salad Companion: Toss a fresh mixed greens salad with tangy vinaigrette and crisp cucumber slices to cut through the pot pie's creamy texture and add bright, refreshing contrast.
• Comfort Drink Match: Serve a cold glass of apple cider or light beer, which provides a slightly sweet and malty backdrop that enhances the savory chicken and vegetable flavors without overwhelming the delicate pot pie.
• Zesty Garnish Suggestion: Sprinkle fresh chopped parsley or chives on top of the mini pot pies to introduce a vibrant herb note that lifts the overall taste profile and adds a pop of color.

Storage Advice for Easy Mini Chicken Pot Pies

• Store leftover mini chicken pot pies in an airtight container for up to 3-4 days in the refrigerator. Separate layers with parchment paper to prevent sticking.
• Wrap individual pot pies tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months for best quality and taste.
• Warm refrigerated pot pies at 350F for 10-12 minutes. For frozen pies, thaw overnight in the refrigerator, then reheat at 350F for 15-18 minutes until heated through.

FAQs

• Can I use different meats instead of chicken?

Yes, you can easily substitute chicken with turkey, rotisserie chicken, or even ham for a different flavor profile.

• Are canned biscuits the best option for this recipe?

Refrigerated biscuit dough works perfectly, providing a quick and convenient base for these mini pot pies.

• How do I prevent the biscuits from getting soggy?

Press the biscuit dough firmly into the muffin tin and avoid overfilling with wet ingredients to maintain a crispy crust.

• Can I make these pot pies ahead of time?

You can prepare the filling and assemble the pies in advance, then refrigerate and bake just before serving for maximum freshness.

Easy Mini Chicken Pot Pies Recipe

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4.9 from 24 reviews

• Total Time: 37 minutes
• Yield: 6 1x

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Description

Comfort meets convenience in these mini chicken pot pies, blending classic homestyle flavors with adorable individual servings. Savory chicken, tender vegetables, and flaky pastry create a delightful meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Chicken and Meat:

• 1 12.5 ounces (354 grams) can chicken breast (drained)

Vegetables and Base:

• 2 cups (480 milliliters) frozen mixed vegetables (thawed)
• 1 10.5 ounces (298 grams) can condensed cream of chicken soup

Dough and Seasonings:

• 1 16.3 ounces (462 grams) tube Pillsbury Grands! refrigerated biscuits
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon thyme
• 1/4 teaspoon garlic powder

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Instructions

1. Prepare the oven by heating to 375F (190C) and thoroughly coat 8 muffin tin cavities with cooking spray.
2. Combine thawed vegetables, shredded chicken, and cream of chicken soup in a mixing bowl, seasoning with herbs or spices to enhance flavor profile.
3. Gently stretch each refrigerated biscuit dough to create a wider, thinner circle approximately 5-6 inches in diameter, carefully pressing into prepared muffin tin to form delicate pastry shells.
4. Generously spoon chicken and vegetable mixture into each dough-lined cavity, allowing edges to slightly fold upward for a rustic presentation.
5. Transfer muffin tin to preheated oven and bake for 20-22 minutes until pastry turns golden brown and filling becomes bubbly and heated through.
6. Allow mini pot pies to cool and settle for 5 minutes, which helps stabilize the filling and prevents potential burns when serving.
7. Carefully remove pot pies from tin using a spoon or small spatula, plate individually, and serve immediately while warm and crispy.

Notes

• Customize seasonings by adding garlic powder, dried thyme, or paprika for extra flavor depth.
• Ensure chicken is thoroughly drained to prevent soggy pot pie bottoms and maintain crisp biscuit texture.
• Use rotisserie chicken for a time-saving shortcut that adds rich, pre-cooked flavor to the filling.
• Make these gluten-free by substituting biscuit dough with gluten-free alternatives like cauliflower or almond flour crusts.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 365 kcal
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 45 mg