These mini chicken pot pies with biscuits turn a comfort food classic into an easy muffin tin dinner. Each golden biscuit cup holds a creamy filling made with cooked chicken, mixed vegetables, and cream of chicken soup. With just four ingredients and no homemade pie crust to roll out, this is a simple way to put a cozy meal on the table.
Mini Chicken Pot Pies
The individual portions make these little pot pies easy to serve for lunch or dinner, and they’re a handy way to use leftover cooked chicken. For another chicken-and-biscuit dinner, try my TikTok Chicken Cobbler, which bakes in one casserole dish.
What You Will Love About This Recipe
Only four ingredients: A short shopping list keeps dinner simple.
An easy biscuit crust: Refrigerated dough forms the cups right in your muffin pan.
A use for leftover chicken: Rotisserie chicken or leftover cooked chicken breast works well.
Individual portions: Serve a couple with a side for dinner or enjoy one as a smaller lunch.
Ingredients You’ll Need
Cooked chicken: Chop it into small pieces so it mixes evenly into the filling. The chicken should already be fully cooked before you assemble the pies.
Frozen mixed vegetables: A small-cut blend with peas, carrots, corn, and green beans works well. Break apart any frozen clumps before mixing.
Condensed cream of chicken soup: Use it straight from the can without adding the water called for when making soup.
Refrigerated biscuits: Use a 16.3-ounce can containing eight biscuits. Each biscuit makes one pot pie cup.
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
- Press the dough evenly. Avoid leaving a thick mound of biscuit dough at the bottom, which can take longer to bake.
- Keep the filling inside the cups. Filling that spills over can stick to the pan.
- Check the bottoms, too. A golden rim is helpful, but the biscuit base should also be baked through.
- Give them a short rest. A few minutes in the pan helps the cups hold together when you remove them.
Serving Suggestions
Serve these muffin tin chicken pot pies with a green salad for an easy meal. For a heartier dinner, add my Crack Green Beans as a sweet and savory side.
Storage and Reheating
Refrigerate leftovers in an airtight container within two hours and enjoy them within 3–4 days. Reheat in a 350°F oven until the centers are hot; loosely cover the tops if they begin to brown too much. A microwave works for a quick lunch, although the biscuit crust will be softer.
For longer storage, freeze the cooled pies in a freezer-safe container for up to two months for best quality. Thaw in the refrigerator before reheating.
FAQs
Recipe at a Glance
Mini chicken pot pies are individual biscuit cups filled with cooked chicken, mixed vegetables, and condensed cream of chicken soup. They bake in a standard muffin pan at 375°F for 25–30 minutes and make eight pies.
Mini Chicken Pot Pies
These mini chicken pot pies tuck a creamy chicken and vegetable filling into golden biscuit cups. Made with just four ingredients, they’re a simple, comforting dinner or lunch that’s perfect for sharing with the family.
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!
