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Mini Chicken Pot Pies

Mini Chicken Pot Pies

Mini Chicken Pot Pies are bite-sized versions of the classic comfort dish. Filled with tender chicken, mixed vegetables, and a creamy sauce, all wrapped in a flaky biscuit crust, these pies are perfect for any meal.

  • Total Time: 27 minutes
  • Yield: 8 mini pies 1x

Ingredients

Scale
  • 1 cup cooked, shredded chicken
  • 1 cup frozen mixed vegetables (peas, carrots, and corn)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup shredded cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1 can (16 oz) refrigerated biscuit dough

Instructions

  1. Preheat the Oven: First things first, preheat your oven to 375°F (190°C). Grease your muffin tin, and prepare yourself for the amazing smell that’s about to fill your kitchen!
  2. Prepare the Filling: In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir everything together until it’s well mixed. This filling is where all the magic happens – it’s creamy, hearty, and loaded with flavor!
  3. Prepare the Dough: Open up your can of refrigerated biscuit dough. Separate the biscuits and flatten each one to fit inside the muffin cups. Press the dough into each muffin cup, making sure it covers the sides and forms a crust. These little dough cups will hold all the yummy filling.
  4. Fill the Pies: Now it’s time to spoon the chicken and vegetable mixture into each dough-lined muffin cup. Be generous – you want these mini pies bursting with flavor! Fill them right to the top for that perfect bite.
  5. Bake the Mini Pies: Place the muffin tin in the oven and bake for 15-17 minutes, or until the biscuit dough is golden brown and fully cooked. The smell of these baking is enough to make anyone’s mouth water!
  6. Cool and Serve: Once they’re done, let the pies cool in the muffin tin for a few minutes before serving. These mini chicken pot pies are perfect for a quick dinner, a grab-and-go snack, or even a potluck dish. They’re so comforting and delicious, you’ll want to make them over and over again!

Notes

  • Customize the veggies: Not a fan of peas or carrots? Swap them out for broccoli, green beans, or even diced potatoes.
  • Add more seasoning: If you like a bit more flavor, feel free to add some paprika, thyme, or rosemary to the filling.
  • Leftover chicken: This recipe is perfect for using up leftover rotisserie chicken or turkey. Got extra from last night’s dinner? Toss it in!
  • Refrigerated biscuit dough: If you can’t find biscuit dough, you can use pre-made pie crust or even puff pastry for a flakier texture.
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 15-17 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 280kcal
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 13g
  • Cholesterol: 45mg

Keywords: Bite-sized chicken pot pies, Easy mini chicken pies, Mini savory pies, Quick chicken pot pie recipe