These mini chicken pot pies deliver a comforting, classic flavor in a small, convenient package. They use simple, prepared ingredients like canned biscuit dough and condensed soup, which makes them a very fast option for a weeknight meal.
From start to finish, this recipe takes about 30 minutes. The individual portions are easy to serve and fun to eat, giving you the satisfying taste of pot pie without the effort of making a full-size version from scratch.
Why is Mini Chicken Pot Pie a Must-Try?
Using refrigerated biscuit dough creates an instant, tender crust without any mixing or rolling.
Condensed soup provides a creamy, seasoned sauce base that comes together in seconds.
Baking in a muffin tin ensures each pot pie cooks quickly and evenly, with a golden crust all around.
Mini Chicken Pot Pie Ingredients
• Cooked Chicken: A store-bought rotisserie chicken is a great time-saver here. You can also use any leftover cooked and shredded chicken you have on hand.
• Biscuit Dough: Look for the large-size refrigerated biscuits, often sold in a tube of 8. Avoid the smaller or flaky-layer types for the best crust.
• Mixed Vegetables: A standard bag of frozen mixed vegetables (corn, peas, carrots, green beans) is easiest. Be sure to thaw and drain them before mixing.
• Cream of Chicken Soup: For a slightly different flavor, you can substitute cream of mushroom or cream of celery soup.
Exact quantities are in the recipe card below.
How to Make Mini Chicken Pot Pie
Step 1: Prepare the Oven and Filling
First, get your oven heating to 400°F (200°C) and grease 8 cups in a muffin tin. While it heats, make the filling. In a medium bowl, just stir together the condensed soup, cooked chicken, and thawed mixed vegetables.
Step 2: Form the Biscuit Crusts
Open the can of biscuits and separate them. Gently flatten each biscuit with your fingers or a rolling pin until it’s a circle about 4 inches across. Press each circle of dough into a greased muffin cup, pushing it up the sides to create a small bowl shape.
Step 3: Fill and Bake the Pies
Spoon the chicken mixture into each of the biscuit cups, filling them to the top. Sprinkle shredded cheese over each one. Bake for 13 to 15 minutes, until the biscuits are golden and the filling is bubbly. Let them cool for a few minutes in the pan before serving.
Expert Tips for Mini Chicken Pot Pie
Food Safety: As the chicken is pre-cooked, the main goal is to heat the filling through. A food thermometer inserted into the center of a pie should register at least 165°F (74°C).
Don’t Overfill: Fill the biscuit cups just until the mixture is level with the top of the cup. If you overfill, the filling may bubble over during baking.
Thawing Vegetables: To thaw the frozen vegetables quickly, place them in a colander and run cool water over them for a minute, then drain well.
Removing from Pan: If the pies stick, carefully run a thin knife or spatula around the edges of the biscuit to loosen them from the pan.
What to Serve with Mini Chicken Pot Pie?
These are a hearty little meal on their own. For a lighter pairing, serve them with a simple green salad with a light vinaigrette.
How to Store and Freeze Mini Chicken Pot Pie
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven or air fryer set to 350°F (175°C) until warmed through. You can also freeze the baked and cooled pies for up to 2 months; reheat from frozen.
Mini Chicken Pot Pie Recipe FAQs
Can I use pie crust instead of biscuits?
Yes, you can use refrigerated pie crust. Cut out 4- to 5-inch circles and press them into the muffin cups. The baking time should be similar, but watch them closely as pie crust can bake differently than biscuit dough.
Can I make these ahead of time?
These are best baked just before serving, as the biscuit dough can get soggy if it sits with the filling for too long before baking. However, you can prepare the chicken and vegetable filling up to a day in advance and store it covered in the refrigerator.
Can I use raw chicken?
This recipe is designed for pre-cooked chicken. If you only have raw chicken, you will need to cook it first. Dice it into small pieces and sauté it in a skillet until it is fully cooked before adding it to the filling.
Mini Chicken Pot Pie
Ingredients
- Cooking spray
- 1 can condensed cream of chicken soup (298g) 10.5 ounce
- 1 ½ cups cooked chicken shredded or diced, about 8 ounces or 225g
- 1 cup frozen mixed vegetables thawed, 150g
- 1 can refrigerated large biscuits (462g 8 biscuits), 16.3 ounce
- ½ cup shredded cheddar cheese 55g
Instructions
- Preheat your oven to 400°F (200°C). Thoroughly grease 8 cups of a standard 12-cup muffin tin with cooking spray.
- In a medium bowl, combine the condensed soup, cooked chicken, and thawed mixed vegetables. Stir until everything is evenly mixed.
- Separate the 8 biscuits. On a lightly floured surface, gently press or roll each biscuit into a circle about 4 inches (10 cm) in diameter.
- Carefully press one flattened biscuit into each of the 8 greased muffin cups. Make sure the dough comes up the sides to form a crust.
- Divide the chicken mixture evenly among the 8 biscuit cups. Fill them to be level with the top of the muffin tin.
- Sprinkle the shredded cheddar cheese evenly over the filling in each cup.
- Bake for 13 to 15 minutes. The pies are done when the biscuit crust is golden brown and the filling is hot and bubbly.
- For safety, check that the internal temperature in the center of a pie has reached 165°F (74°C).
- Let the mini pot pies cool in the pan on a wire rack for 5 minutes. This helps them set and makes them easier to remove.
Notes
