Mini Chicken Pot Pies
Are you craving a delicious and easy comfort food dinner? Look no further than mini chicken pot pies! These individual-sized versions of classic chicken pot pie are made with tender, creamy filling in a golden flaky biscuit shell. It’s the best way to satisfy your cravings for a homestyle meal in one perfect single-serve package. Perfect for a family dinner or an easy weeknight meal, these mini chicken pot pies are sure to become a household favorite. In this article, you’ll learn how to make mini chicken pot pies and get tips for making them even better. Plus, find out ways to customize this recipe for a unique flavor that your family will love. So grab your muffin tin and let’s get baking – it’s time for a delicious dinner! The ultimate single serve pot pie recipe.
Craving even more comfort food recipes? Slow cooker beef tips, Instant Pot beef stew, or even this French onion beef brisket.
Mini Chicken Pot Pies
Sometimes I crave pot pies! Don’t you? If you are looking for a super easy recipe for making a chicken pot pie, you got to try this. It is such a fun and creative recipe.
Plus kids love it for how fun it looks to eat as well.
How to Make Mini Chicken Pot Pies
Step 1: Start by taking your biscuit dough and placing it in the greased muffin tins. Kind of press it down to make it like a shell to the outside of the muffin tin. That way it holds the filling.
Step 2: Secondly you will want to work on the chicken pot pie filling. Add your cooked chicken, vegetables, and creamy sauce in a bowl, mix and spoon into the muffin tins.
Step 3: Bake, as directed and then serve up these single, serve mini muffin pot pies.
Can I Use Pre-Cooked Chicken
I love to pre-cook and shred chicken and then freeze it. Then for recipes like this, I just grab a bag, thaw, mix, and bake.
You can also buy a rotisserie chicken and then use the leftover chicken for this recipe as well. Or cook up plain chicken, dice, and use. Just as long as the chicken is cooked it will work. If it isn’t overly seasoned.
Fresh or Frozen Vegetables
I find that using a bag of frozen mixed vegetables really speeds up the prep. Plus you can pull all the ingredients from the fridge, freezer, and pantry for a super easy dinner idea.
You could use fresh vegetables if you want, just prep and mix them. Or use canned vegetables. Canned vegetables will have a softer texture than frozen.
Can I Double This Recipe
You are more than welcome to double this recipe if you need. Just grab another muffin tin and get to making up extra. I have done this to meal prep for the week for my kids.
I have growing boys so they love to eat these for lunch, snacks, and even dinner.
How to Store Leftover Pot Pies
If you have leftovers just place in a container and then store in the fridge for up to three days. They can be reheated in the microwave or even heat back in the oven. Just cover with aluminum foil to help prevent them from drying out if you reheat in the oven.
Can You Use Homemade Biscuits
Absolutely! Feel free to use homemade biscuits if you prefer. Just press them down in the pan as directed. Fresh or store-bought will work. It is all about whatever your personal preference is. \
Mini Chicken Pot Pies
Mini Chicken Pot Pies are muffin tin pot pies that are a biscuit that is stuffed with creamy chicken pot pie filling. Baked to perfection! The ultimate single serve pot pie recipe.
Ingredients
- 3/4 Cup Chopped Chicken, breast meat
- 1 Cup Frozen Mixed Vegetables
- 1 (10.5 OZ) Can Condensed Cream of Chicken Soup
- 1 (16.3 OZ) Refrigerated Biscuits
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl, add chopped chicken, mixed vegetables, & cream of chicken soup. Mix well.
- Spray 8 muffin tin cups with canola spray.
- Separate each biscuit. Place each biscuit into a muffin cup. Press each one into and up the sides of the muffin cup, creating a cup out of biscuit dough.
- Fill each dough cup with your pot pie mixture. (Aprx. 1 TBSP)
- Bake at 375 degrees for 25-30 minutes or until golden brown.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 77Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 172mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 6g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
