Absolutely! Here’s your recipe for Easy Mini Chicken Pot Pies—simple, comforting, and perfect for weeknight meals or gatherings. This is one you’ll want to keep on hand.
Easy Mini Chicken Pot Pies
These mini chicken pot pies are creamy, savory, and baked in muffin tins for easy individual servings. They use simple ingredients and come together fast with pre-made dough.
Ingredients
- 1 cup cooked chicken, shredded or diced
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.), thawed
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
- 1 tube refrigerated biscuit dough (8 biscuits)
- 1/2 cup shredded cheddar cheese (optional)
- Nonstick cooking spray
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin with nonstick cooking spray.
2. Make the Filling
In a medium bowl, mix together the cooked chicken, cream of chicken soup, thawed mixed vegetables, garlic powder (if using), and black pepper. Stir in shredded cheese if desired.
3. Prepare the Biscuits
Separate the biscuit dough. Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.Press each flattened biscuit into the bottom and up the sides of each muffin cup to form little crusts.
4. Fill and Bake
Spoon the chicken mixture evenly into each biscuit cup, filling them to the top.Bake for 15 to 18 minutes, or until the biscuits are golden brown and cooked through.
5. Cool and Serve
Let the mini pot pies cool in the pan for 5 minutes before removing. Serve warm.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in the oven at 350°F for 8–10 minutes or microwave for 30–45 seconds.
- Freezer: Freeze after baking and cooling. Reheat from frozen in the oven at 375°F for 15–20 minutes.
Want a version with puff pastry, rotisserie chicken, or made in a jumbo muffin pan? Just let me know!