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A close-up of a Mini Chicken Pot Pie with a flaky golden crust, revealing a creamy chicken and vegetable filling.

Mini Chicken Pot Pies

A delicious, easy-to-make recipe featuring bite-sized chicken pot pies with a flaky crust and creamy filling.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Comfort Food, Dinner
Cuisine American
Servings 6 pies
Calories 320 kcal

Equipment

  • Muffin Tin
  • Oven

Ingredients
  

Filling

  • 2 cups shredded cooked chicken
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1 cup cream of chicken soup
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder

Crust

  • 8 pieces refrigerated biscuit dough

Topping (Optional)

  • ½ cup shredded cheddar cheese optional

Instructions
 

  • In a large bowl, combine 2 cups of shredded cooked chicken, 1 cup of mixed vegetables, and 1 cup of cream of chicken soup. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
  • Separate the refrigerated biscuit dough, flatten each biscuit slightly, and press them into a greased muffin tin to form mini pie cups.
  • Spoon the filling into each dough-lined cup, filling about 2/3 full. Optionally, sprinkle 1/2 cup shredded cheddar cheese on top.
  • Preheat your oven to 375°F (190°C) and bake for 15-20 minutes until the crust is golden and the filling is bubbly. Let cool for 5 minutes before serving.

Notes

For best results, use pre-cooked rotisserie chicken and adjust seasonings to taste.
Keyword Chicken Pot Pie, Comfort Food, Mini Chicken Pot Pies