Mini Chicken Pot Pies Recipe
If you’re craving something comforting and utterly delicious, the Mini Chicken Pot Pies Recipe is an absolute game-changer. These charming little pies pack all the warmth and nostalgia of a classic chicken pot pie but are perfectly portioned for easy serving, making them a hit for family dinners, potlucks, or just a cozy night in. The flaky biscuit crust crisps up beautifully, hugging a creamy blend of tender chicken, vibrant mixed vegetables, and rich cream of chicken soup inside. Every bite bursts with homestyle flavor and a satisfying texture combo that’s hard to resist.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one is carefully chosen to create the perfect balance of flavor, texture, and color in your Mini Chicken Pot Pies Recipe. From the creamy filling to the golden outer crust, these components come together to elevate this comfort food classic to a quick and easy meal.
- 3/4 cup chopped leftover chicken (or 1 small fresh chicken breast, fully cooked): Tender chicken provides the hearty protein base essential for a satisfying pot pie.
- 1 can cream of chicken soup: This adds a creamy, savory richness that binds all the filling ingredients perfectly.
- 1 cup mixed frozen vegetables (peas, carrots, corn, and green beans, defrosted): A colorful mix that contributes sweetness, texture, and a touch of healthfulness.
- 1 package refrigerated biscuit dough: The secret to that buttery, flaky crust that bakes up golden and irresistible.
How to Make Mini Chicken Pot Pies Recipe
Step 1: Prep Your Oven and Filling
Begin by preheating your oven to 375 degrees Fahrenheit. While it heats, stir together the chopped chicken, defrosted mixed vegetables, and the cream of chicken soup in a medium bowl. This creamy filling delivers that classic pot pie flavor and fills each pie with hearty goodness.
Step 2: Prepare the Biscuit Cups
Take your refrigerated biscuit dough and separate each biscuit. Place each one into a well-greased muffin tin compartment. With your fingers, gently press the dough down into the compartment and work it up the sides as high as possible. This creates that perfect little crust “cup” ready to hold your delicious filling.
Step 3: Fill Those Mini Pies
Spoon about two tablespoons of your filling mixture into each biscuit-lined muffin cup. Each one should be generously filled, but be careful not to overstuff, so the biscuits can cook evenly and rise beautifully.
Step 4: Bake Until Golden
Pop your filled muffin tin into the oven and bake for 20 to 25 minutes. You’ll know they’re ready when the biscuit crust has turned a gorgeous golden brown and the filling inside is bubbling with warmth. This baking time ensures a crispy crust combined with a tender, steaming filling inside.
How to Serve Mini Chicken Pot Pies Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dusting of cracked black pepper on top brightens the appearance and adds a fresh herbal note that complements the creamy filling perfectly.
Side Dishes
Serve these mini pot pies alongside a crisp garden salad or steamed green beans for a balanced meal. Roasted sweet potatoes or a side of tangy coleslaw also pair beautifully, giving contrast in both flavor and texture.
Creative Ways to Present
For a fun twist, place each mini pot pie on individual small plates with a drizzle of gravy or a dollop of sour cream on the side. They also make adorable appetizers at gatherings—just pop them onto a serving platter with toothpicks for easy grabbing!
Make Ahead and Storage
Storing Leftovers
Keep any leftover mini pot pies in an airtight container in the refrigerator for up to three days. They stay moist and flavorful, making for an easy next-day meal or snack.
Freezing
If you want to prepare them ahead of time, you can freeze assembled, unbaked mini chicken pot pies. Wrap the muffin tin tightly with plastic wrap and foil, then freeze for up to two months. When ready to bake, just thaw overnight in the refrigerator and bake as directed.
Reheating
Reheat leftovers in a preheated oven at 350 degrees Fahrenheit for about 15 minutes or until warmed through to keep the crust crispy. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely! Fresh peas, carrots, corn, and green beans work wonderfully if you have them on hand. Just chop them finely and steam or par-cook them slightly to ensure they’re tender inside the pot pies.
What can I use instead of cream of chicken soup?
If you prefer a homemade touch, make a quick white sauce with butter, flour, milk, and chicken broth seasoned with salt and pepper. This will add the same creamy texture and flavor you want from the soup.
Are these mini pot pies freezer-friendly after baking?
Yes, you can freeze baked mini chicken pot pies. Let them cool completely, then wrap individually and freeze. Reheat in the oven for best results.
Can I substitute the biscuit dough with pie crust?
Pie crust will work, but the texture will be a bit different—flakier and less fluffy than the biscuit dough. If you enjoy a crispier crust, it’s a fine alternative.
How many mini pot pies does this recipe make?
This recipe makes about 10 mini chicken pot pies, perfect for a crowd or meal prep.
Final Thoughts
There’s something incredibly satisfying about the Mini Chicken Pot Pies Recipe that just feels like a warm hug on a plate. The ease of preparation combined with the comforting flavors makes this recipe a true winner for any occasion. Give it a try, and I promise these little savory pies will quickly become your new favorite go-to dish for busy weeknights or weekend gatherings!
Print
Mini Chicken Pot Pies Recipe
- Total Time: 30-35 minutes
- Yield: 10 mini pot pies 1x
Description
These Mini Chicken Pot Pies are a quick and comforting meal featuring tender chicken, mixed vegetables, and creamy chicken soup all encased in flaky biscuit dough. Perfect as a family-friendly dinner or snack, they’re easy to assemble and bake to golden perfection in under 30 minutes.
Ingredients
Filling
- 3/4 cup chopped leftover chicken (or 1 small fresh chicken breast, fully cooked)
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables (peas, carrots, corn, and green beans, defrosted)
Crust
- 1 package refrigerated biscuit dough
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it’s at the ideal temperature for baking the mini pot pies.
- Prepare Filling: In a medium bowl, combine the chopped chicken, mixed vegetables (previously defrosted), and cream of chicken soup. Mix thoroughly to create a creamy, hearty filling.
- Prepare Biscuit Dough: Separate each biscuit from the refrigerated dough package and lightly grease a muffin tin. Place one biscuit into each muffin cup.
- Shape Dough Cups: Using your fingers, carefully press the biscuit dough down into the center of each muffin cup, then gently work it up the sides to form a cup shape that will hold the filling.
- Fill Cups: Spoon approximately 2 tablespoons of the chicken and vegetable filling into each biscuit-lined muffin compartment, filling them evenly.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the biscuit crust is golden brown and the filling is bubbly and hot.
Notes
- Use cooked leftover chicken or alternatively, fully cook a small chicken breast before chopping.
- You can substitute the cream of chicken soup with a homemade white sauce for a fresher taste.
- Defrost frozen vegetables thoroughly to avoid soggy pies.
- Greasing the muffin tin prevents the biscuit dough from sticking and makes removal easier.
- Serve warm for best flavor and texture.
- Store leftovers in the refrigerator and reheat in the oven to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
