Why You’ll Love This Recipe
Mini Chicken Pot Pies are everything you love about classic comfort food warm, creamy, savory, and satisfying all wrapped up in a perfectly portioned, handheld bite. These adorable little pies are quick to assemble, customizable with ingredients you have on hand, and incredibly family-friendly. Whether you’re trying to use up leftover chicken or need a fun dinner that kids and adults will both devour, these mini pot pies deliver.
They’re ideal for busy weeknights, meal prepping, potlucks, or even lunchboxes. With just 5 simple ingredients and 35 minutes total time, you’ll have a batch of golden, cheesy mini pot pies that smell amazing and taste even better. And let’s be real everything tastes better in mini form!
Pure Comfort your Mini Chicken Pot Pies
There’s nothing like biting into a warm, golden biscuit and being met with creamy, savory chicken and veggies. That kind of cozy, soul-satisfying bite takes you back to childhood, to family dinners and cold evenings warmed by good food. Mini Chicken Pot Pies are the definition of feel-good comfort food — soft and steamy on the inside, golden and cheesy on top, and flaky around the edges.
If you’re in need of a dish that brings a little joy to your table (without a lot of effort), this is it. It’s not just comfort food it’s pure comfort, made easier, cuter, and perfect for sharing.
Ingredients For your Mini Chicken Pot Pies
Let’s break down what you’ll need to make these delicious mini pot pies:
- 1½ cups cubed cooked chicken or turkey – Great for leftovers or rotisserie chicken.
- 1 can (10.5 oz) cream of chicken soup – This becomes the creamy base for the filling. Use 98% fat-free if preferred.
- 1½ cups thawed frozen mixed vegetables – A classic mix of carrots, peas, corn, and green beans.
- 1 package (12 oz) refrigerated biscuit dough – Junior-sized, usually 10 biscuits per pack.
- ½ cup shredded Cheddar cheese – For that gooey, melty finish on top.
Optional Ingredient Tip
You can also substitute 1 can (12.5 oz) Swanson® Premium White Chunk Chicken, drained, if you don’t have leftover cooked chicken on hand.
What You Need for Mini Chicken Pot Pies
Before you get started, gather your equipment:
- Standard muffin pan (12-cup, but you’ll need only 10)
- Non-stick cooking spray
- Mixing bowl
- Spoon or spatula
- Rolling pin (optional, for flattening biscuits)
- Wire rack (for cooling)
You don’t need anything fancy to make this recipe — that’s part of the charm!
Time to Cook Mini Chicken Pot Pies
Prep Time: 15 minutes
Bake Time: 15 minutes
Cool Time: 5 minutes
Total Time: 35 minutes
Servings: 10 mini pot pies
Calories per serving: ~210 (varies slightly based on ingredients used)
Steps to Make Mini Chicken Pot Pies
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Spray 10 muffin-pan cups (2½-inch size) with non-stick vegetable spray so nothing sticks. Set aside.
Step 2: Make the Filling
In a medium bowl, mix together your cubed cooked chicken, thawed mixed vegetables, and the can of cream of chicken soup. Stir until everything is evenly coated in the creamy base.
Step 3: Prep the Biscuits
Take each biscuit and roll or press it to flatten slightly just enough to make a round that can press up the sides of a muffin cup. Place one biscuit into each greased muffin cup, pressing it gently so it lines the bottom and sides.
Step 4: Fill and Top
Spoon about ⅓ cup of your chicken mixture into each biscuit cup. Use the back of a spoon to press the filling down slightly so it’s level. Sprinkle each with about 2 teaspoons of shredded Cheddar cheese.
Step 5: Bake and Cool
Place the muffin pan into the preheated oven and bake for about 15 minutes, or until the biscuits are golden brown and the cheese is melted. Remove from the oven and let the pot pies rest in the pan for 5 minutes. This helps them set and makes them easier to remove.
Make Mini Chicken Pot Pies Perfect
Want the perfect golden crust? Lightly brush the biscuit tops with melted butter before baking. To make the biscuit cups even more flaky and crisp on the edges, don’t skip the preheating step — a hot oven is key.
And don’t overfill the muffin cups leave a little room at the top for cheese and for the filling to bubble slightly.
Mix Mini Chicken Pot Pies Up
This recipe is super flexible. Try some of these easy variations:
- Swap the meat: Use shredded rotisserie chicken, turkey, diced ham, or even cooked ground beef.
- Change the veggies: Use broccoli, spinach, or mushrooms. Just be sure to cook off any excess water first.
- Go spicy: Add a pinch of cayenne or some hot sauce to the filling.
- Make it Italian: Use mozzarella instead of Cheddar and stir in a little garlic and Italian seasoning.
Perfect Partners For Perfect Partners
Round out your mini chicken pot pie dinner with these cozy sides:
- A fresh garden salad with balsamic vinaigrette
- Roasted green beans or asparagus
- Mashed sweet potatoes or a baked potato
- Cranberry sauce if you’re using leftover turkey
- Apple crisp or pumpkin pie bars for dessert
Busy Day Hero
These mini pot pies come together so quickly, they’re perfect for those nights when you just don’t have time to cook from scratch. You can even prep the filling earlier in the day, or keep frozen veggies and a can of soup on hand for when life gets hectic.
Work Ahead
Want to save even more time? Here’s how to prep ahead:
- Make the filling up to 2 days in advance and store in the fridge.
- Assemble and refrigerate the pot pies (uncooked) for up to 24 hours. Bake as directed.
- Freeze the filling in a zip-top bag for up to 3 months. Thaw in the fridge before assembling.
Save Some For Later
Leftovers? These mini pot pies store beautifully.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze in freezer-safe containers or bags for up to 2 months.
- Reheat: Microwave for 30–60 seconds, or bake at 350°F until warmed through (about 10 minutes).
They’re great for grab-and-go lunches or freezer meal prep!
Everyone’s Happy with the Mini Chicken Pot Pies
From toddlers to teens to adults, Mini Chicken Pot Pies are a crowd-pleaser. You can even make them vegetarian by swapping the chicken for beans or plant-based meat alternatives. They’re fun to eat, easy to hold, and super satisfying.
Good For You Too
While this isn’t a low-calorie meal, you can easily make it healthier:
- Use reduced-fat cream of chicken soup
- Choose low-fat cheese
- Swap in a whole grain or low-fat biscuit dough
- Add extra veggies for more fiber and nutrients
- Skip the cheese topping to reduce fat and calories
Each pot pie has about 210 calories, 11g fat, 16g carbs, 2g fiber, and 9g protein depending on your specific ingredients.
Easy Clean Up
Because everything is baked in a muffin tin, clean-up is simple. One bowl for mixing, one pan for baking. Lining the muffin cups with parchment rounds or silicone liners makes it even easier. Just soak the pan for a few minutes if anything sticks.
Switch It Up
Want more mini magic in your life? Try:
- Mini Shepherd’s Pies: Use mashed potatoes on top
- Mini Pizza Cups: Biscuit dough, pizza sauce, mozzarella, and pepperoni
- Mini Breakfast Bakes: Eggs, sausage, and cheese in biscuit cups
- Mini Cheeseburger Cups: Ground beef, ketchup, mustard, and cheese
Once you’ve got the biscuit-cup method down, the possibilities are endless!
Simply Perfect
This recipe is all about keeping things simple without sacrificing flavor or comfort. With only five ingredients and a few easy steps, these mini chicken pot pies come together faster than you’d expect but the result is something that tastes like it took all day.
Perfect for busy weeknights, cozy weekends, or just a fun twist on a classic, these pot pies are proof that comfort food doesn’t have to be complicated. They’re simply perfect.
FAQs About Mini Chicken Pot Pies
1. Can I use homemade biscuit dough?
Absolutely! If you prefer to make your own biscuit dough, go for it. Just be sure to portion it evenly and flatten it to fit the muffin cups.
2. What’s the best way to reheat mini pot pies?
For best results, reheat in the oven at 350°F for about 10 minutes. You can also microwave them for 30–60 seconds, but the biscuit may soften.
3. Can I make these gluten-free?
Yes. Use a gluten-free biscuit dough and check that your cream of chicken soup is gluten-free.
4. How do I prevent the biscuit dough from getting soggy?
Make sure to preheat your oven and avoid overfilling. Pressing the filling down helps keep it compact and evenly cooked.
5. Can I make these vegetarian?
Definitely! Just skip the chicken and use more veggies, or add cooked lentils, beans, or a meatless substitute.
6. Can I use pie crust instead of biscuit dough?
You can, but the texture will be different. Pie crust will be flakier and more delicate, while biscuit dough is fluffier and more savory.
Explore More Delicious Recipes
Conclusion
Mini Chicken Pot Pies are the ultimate combination of comfort, convenience, and cuteness. They’re warm, creamy, and golden on top with just the right balance of flaky biscuit, savory filling, and cheesy goodness. Whether you’re feeding a family, meal prepping for the week, or just craving a cozy dinner without the hassle, this recipe is guaranteed to please.
So grab your muffin tin, preheat that oven, and get ready to fall in love with this easy, heartwarming meal. It’s everything you want in a pot pie just mini!
Happy cooking with Mouny chef ❤️!
Print
Mini Chicken Pot Pies
- Total Time: 30 minutes
- Yield: 10 mini pot pies 1x
Description
Mini Chicken Pot Pies are a fun, delicious way to use up leftover chicken or turkey. Made in a muffin tin with just five ingredients, they’re loaded with creamy chicken and veggie filling and topped with melty cheese. Ready in just 35 minutes, they’re perfect for weeknight dinners, parties, and lunchboxes.
Ingredients
½ cups cubed cooked chicken or turkey
1 can (10.5 oz) condensed cream of chicken soup (or 98% fat free)
1½ cups thawed frozen mixed vegetables (carrots, green beans, corn, peas)
1 package (12 oz) refrigerated biscuit dough (10 junior-sized biscuits)
½ cup shredded Cheddar cheese
Instructions
Preheat the oven to 350°F. Spray 10 muffin pan cups (2½-inch size) with non-stick cooking spray. In a medium bowl, mix the cubed chicken, cream of chicken soup, and thawed mixed vegetables until well combined.
Flatten each biscuit slightly and press into the bottom and up the sides of each muffin cup to form a shell. Spoon about ⅓ cup of the chicken mixture into each biscuit cup. Press down lightly to level the filling. Top each with about 2 teaspoons of shredded Cheddar cheese.
Bake for 15 minutes, or until biscuits are golden and cheese is melted. Let cool in the pan on a wire rack for 5 minutes before serving.
Notes
Substitute 1 can (12.5 oz) Swanson® Premium Chunk Chicken, drained, if you don’t have cooked chicken.
Add spices like garlic powder or pepper to enhance flavor.
These freeze well! Reheat in the oven or microwave.
Great for lunches, appetizers, or quick dinners.
To make it vegetarian, swap chicken for beans or tofu and use cream of mushroom soup.
- Prep Time: 15 minute
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 210
- Sugar: 2g
- Sodium: 470mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
Keywords: mini chicken pot pies, easy chicken dinner, biscuit chicken cups, kid-friendly recipe, comfort food