When it comes to comfort food, chicken pot pie is always a favorite. But what if you could take all that creamy, savory goodness and transform it into a handheld, bite-sized treat? That’s where these Mini Chicken Pot Pies come in! Perfectly portioned and irresistibly delicious, these little pies are as fun to make as they are to eat.

Mini Chicken Pot Pies

Whether you’re planning a family dinner, prepping an easy lunch, or hosting a casual party, this recipe has you covered. With just four simple ingredients—chicken, mixed veggies, cream of chicken soup, and refrigerated biscuits—you’ll have a crowd-pleasing dish in no time. They’re kid-friendly, freezer-friendly, and just the right amount of cozy for any occasion.

The best part? These mini pot pies are versatile and completely customizable. Add your favorite veggies, swap out the cream of chicken soup for a different base, or even spice them up with a dash of seasoning. They’re the ultimate comfort food in a convenient, portable package!

What You Will Love About This Recipe

Quick and Easy: This recipe is simple enough to whip up on a busy weeknight but tasty enough to impress guests.

Perfectly Portable: These mini pot pies are great for on-the-go meals or packing in lunchboxes.

Customizable: You can easily switch up the ingredients to suit your family’s preferences.

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.

Tips & Tricks

Shred or Cube Your Chicken: Shredded rotisserie chicken works great here, but cubed chicken breast is just as delicious.
Prevent Sticking: Be sure to spray your muffin tin well to keep the biscuit dough from sticking.
Extra Creamy Filling: Add a splash of milk or a dollop of sour cream to the pot pie mixture for an even creamier texture.
Make Ahead: Assemble the pot pies and refrigerate them (uncooked) for up to 24 hours before baking.

FAQs

Absolutely! Swap out the mixed vegetables for fresh or frozen broccoli, peas, carrots, or even mushrooms. Just make sure the veggies are cooked before adding them to the mixture.

Yes! After baking, let them cool completely, then store them in an airtight container or freezer bag. Reheat in the oven for best results.

You sure can! Crescent roll dough makes a great alternative if you prefer a lighter, flakier crust.

Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
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

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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:

Serving Size:

1
Amount Per Serving: Calories: 77Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 172mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 6g

Melissa

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!

Mini Chicken Pot Pies