If you’re looking for comfort food in a bite-sized package, you can’t beat this Mini Chicken Pot Pies Recipe. These adorable little pies are everything you love about classic chicken pot pie, but in a fun, easy-to-eat format that’s perfect for weeknights, parties, or family dinners. With tender chicken, colorful veggies, a creamy filling, and golden biscuit crusts, each bite feels like a warm hug. Plus, they come together quickly and are guaranteed to put a smile on everyone’s face!
Ingredients You’ll Need
The beauty of this Mini Chicken Pot Pies Recipe lies in its simplicity—each ingredient plays a starring role in building big, nostalgic flavor and a cozy, satisfying texture. Gather these pantry and fridge staples for a foolproof win every time.
- Cooked chicken breast, diced (2 cups): Use leftovers or rotisserie chicken for juicy, flavorful bites with zero fuss.
- Frozen mixed vegetables, thawed (1 cup): Adds color, crunch, and a boost of nutrition—choose your favorite blend!
- Cream of chicken soup (1 can, 10.5 oz): Brings everything together with creamy, savory goodness in every spoonful.
- Shredded cheddar cheese (1 cup): Melty cheddar gives a rich, gooey texture and a deliciously sharp tang.
- Garlic powder (1 teaspoon): A dash of garlic wakes up all the flavors and adds subtle depth.
- Salt (1/2 teaspoon): Enhances every ingredient and balances the dish perfectly.
- Black pepper (1/4 teaspoon): Just enough to add a gentle kick and round out the flavors.
- Refrigerated biscuit dough (1 can, 8 count): These form the perfect buttery, flaky crust—so easy, so good!
- Nonstick cooking spray: Ensures your mini pot pies pop out of the muffin tin with zero sticking or mess.
How to Make Mini Chicken Pot Pies Recipe
Step 1: Prepare the Muffin Tin
Start by preheating your oven to 375°F, so it’s hot and ready when your pies are assembled. Lightly coat a 12-cup muffin tin with nonstick cooking spray—this simple step is key to easy removal and picture-perfect pot pies. You’ll only need 8 cups, but a little extra space makes it easier to maneuver.
Step 2: Form the Biscuit Crusts
Pop open your can of biscuit dough and gently separate out the 8 biscuits. Press each one into the bottom and up the sides of a muffin cup, forming a little edible bowl. Take your time to get the dough evenly spread—this will help each mini pie hold its filling and bake up with beautiful golden edges.
Step 3: Make the Creamy Filling
In a medium mixing bowl, combine the diced chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, salt, and black pepper. Stir everything together until it’s well blended—this mixture should look creamy and colorful, with every ingredient coated in that luscious sauce.
Step 4: Fill the Biscuit Cups
Spoon the filling evenly into each prepared biscuit cup, making sure to pack it in all the way to the top. Don’t worry if the filling domes a little—this Mini Chicken Pot Pies Recipe is all about generous, hearty portions in every bite.
Step 5: Bake to Golden Perfection
Slide your muffin tin into the oven and bake for 20 to 25 minutes. Watch for the biscuits to turn beautifully golden brown and for the filling to bubble slightly at the edges. Your kitchen will start to smell downright irresistible!
Step 6: Cool, Remove, and Serve
Let the mini pot pies cool in the tin for about 5 minutes—this helps them set up so they’re easier to remove. Carefully lift each one out (a butter knife works wonders here), and serve them warm for maximum comfort-food vibes.
How to Serve Mini Chicken Pot Pies Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme right before serving adds a burst of color and a note of freshness that brightens up the rich, creamy filling. For cheese lovers, an extra pinch of shredded cheddar on top as they come out of the oven is pure magic.
Side Dishes
These mini pot pies are hearty enough to shine on their own, but they pair beautifully with a crisp green salad, roasted veggies, or even a bowl of soup. For a true comfort meal, serve with mashed potatoes or buttered corn on the side.
Creative Ways to Present
If you’re entertaining, try arranging the Mini Chicken Pot Pies Recipe on a rustic wooden board with fresh herbs tucked around them for a cozy, inviting look. For a fun family night, set out a toppings bar with hot sauce, extra cheese, and chopped scallions so everyone can customize their own.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few extras (lucky you!), simply let them cool completely, then store them in an airtight container in the refrigerator for up to three days. They make a fantastic next-day lunch or quick weeknight dinner.
Freezing
This Mini Chicken Pot Pies Recipe is freezer-friendly! After baking and cooling, wrap each mini pie tightly in plastic wrap and place in a freezer bag. They’ll keep well for up to two months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, pop the pies in a 350°F oven for about 10 to 15 minutes, or until warmed through and the crust is crisp again. If you’re in a hurry, you can microwave them, but the oven gives the best texture.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works beautifully in the Mini Chicken Pot Pies Recipe, making this a perfect post-holiday meal. Just dice it up and use it exactly as you would the chicken.
Can I add different vegetables?
Definitely—feel free to swap in your favorite veggies or use up what you have on hand. Diced carrots, peas, corn, or even small broccoli florets all work great in this versatile recipe.
Can I make these ahead of time?
Yes, you can assemble the pies up to one day in advance, cover the muffin tin tightly, and refrigerate. Bake them fresh when you’re ready to serve for the best flavor and texture.
What if I don’t have biscuit dough?
You can use puff pastry or even crescent roll dough instead of biscuits for a different twist. Just be sure to press the dough into the muffin cups and adjust baking times as needed.
How do I prevent the pies from sticking?
Generously spraying the muffin tin with nonstick spray is key. You can also run a thin knife around the edges before lifting the pies out to ensure a perfect release every time.
Final Thoughts
There’s something so heartwarming about sharing these mini chicken pot pies, and I hope this Mini Chicken Pot Pies Recipe brings just as much joy to your kitchen as it does to mine. They’re easy, delicious, and sure to become a go-to favorite for busy nights or special gatherings. Give them a try—you’ll be hooked from the very first bite!
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Mini Chicken Pot Pies Recipe
- Total Time: 40 minutes
- Yield: 8 mini pot pies 1x
- Diet: Non-Vegetarian
Description
These Mini Chicken Pot Pies are a delightful and comforting main course perfect for a family meal. Featuring tender chicken, mixed vegetables, and creamy cheese filling encased in flaky biscuit crusts, they bake quickly in a muffin tin for an easy, individual-sized treat that’s sure to please both kids and adults alike.
Ingredients
Filling
- 2 cups cooked chicken breast, diced
- 1 cup frozen mixed vegetables, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crust
- 1 can refrigerated biscuit dough (8 count)
- Nonstick cooking spray
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F and lightly grease a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Form biscuit crusts: Separate the biscuit dough into individual biscuits. Press each biscuit into the bottom and up the sides of the muffin cups to create a small crust for each mini pot pie.
- Mix the filling: In a medium bowl, combine the diced cooked chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, salt, and black pepper. Stir thoroughly until all ingredients are well incorporated.
- Fill the crusts: Spoon the chicken and vegetable filling evenly into each biscuit-lined muffin cup, filling them to the top.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the biscuit crusts are golden brown and fully cooked through.
- Cool and serve: Remove the muffin tin from the oven and allow the mini pot pies to cool for about 5 minutes. Carefully remove each pot pie from the tin and serve warm.
Notes
- You can substitute leftover turkey for the chicken if preferred.
- For extra flavor, add fresh herbs like thyme or parsley to the filling.
- These mini pot pies can be frozen after baking; simply reheat in the oven until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 280
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 45 mg
