Easy Mini Chicken Pot Pies

This easy mini chicken pot pie recipe transforms a classic comfort food into individual servings perfect for family dinners or meal prep. Each flaky, golden cup delivers the creamy, savory goodness of traditional pot pie in a convenient, portion-controlled format that both kids and adults adore.

I first made these mini pot pies when trying to use up holiday leftovers and they were such a hit that my children now request them weekly. The individual portions make serving simple and eliminate the soggy crust problems of traditional pot pies.

Ingredients

• Refrigerated biscuit dough: Provides the perfect flaky crust without the fuss of making pastry from scratch
• Rotisserie chicken: Saves time while adding rich flavor, use dark meat for extra moisture
• Frozen mixed vegetables: Offer convenience and color, look for varieties with peas, carrots, and corn
• Cream of chicken soup: Creates the perfect creamy base without the need to make a roux
• Milk: Thins the filling to the ideal consistency, whole milk gives the richest results
• Garlic powder: Adds depth without overwhelming pieces of garlic
• Dried thyme: Brings classic pot pie flavor, fresh works too if you have it
• Salt and pepper: The essential seasonings that bring everything together

How To Make Mini Chicken Pot Pies

Prepare the muffin tin:

Spray a standard 12-cup muffin tin generously with cooking spray making sure to coat the sides and bottom of each cup. This prevents sticking and makes removal easier after baking.

Press the biscuit dough:

Take each refrigerated biscuit and gently flatten it between your palms until it's about 4 inches in diameter. Press each flattened biscuit into a muffin cup pushing up the sides to form a cup shape. The dough should extend slightly above the rim.

Create the filling:

In a large mixing bowl combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, and seasonings. Stir thoroughly until everything is evenly coated in the creamy sauce. The vegetables can go in frozen, no need to thaw.

Fill the cups:

Spoon the chicken mixture into each biscuit cup filling them almost to the top, about 2 tablespoons per cup. Be careful not to overfill as the filling may bubble over during baking.

Bake to golden perfection:

Place the muffin tin in a preheated 375°F oven and bake for 20 to 25 minutes until the biscuit edges are golden brown and the filling is bubbling. The biscuit should be cooked through with no doughy parts.

Cool slightly and serve:

Allow the mini pot pies to cool in the pan for 5 minutes before carefully removing them. Use a butter knife around the edges to loosen any stuck parts. Serve warm for the best experience.

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The cream of chicken soup is truly the secret ingredient in this recipe. My grandmother always insisted on using the Campbell's brand specifically, and after testing various options I have to agree. It provides just the right thickness and savory flavor that makes these mini pies taste like they took hours to prepare.

Storing Your Mini Pot Pies

These mini chicken pot pies keep wonderfully in the refrigerator for up to 3 days in an airtight container. To reheat simply microwave for about 30 seconds or place in a 350°F oven for 10 minutes until heated through. For longer storage freeze the completely cooled pies on a baking sheet until solid then transfer to a freezer bag or container. They'll keep for up to 3 months. Reheat from frozen in a 350°F oven for about 20 minutes or until hot throughout.

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Substitution Ideas

This recipe welcomes adaptations based on what you have on hand. Turkey works beautifully in place of chicken especially after holiday meals. If you prefer a vegetarian version substitute the chicken with sautéed mushrooms for a meaty texture. For the soup base cream of mushroom or cream of celery make excellent alternatives to cream of chicken. Lactose intolerant diners can use lactose-free milk or unsweetened almond milk though the filling will be slightly less rich. The frozen vegetable mix can be swapped for any combination you prefer though peas and carrots provide the most authentic pot pie experience.

Serving Suggestions

These mini pot pies make a complete meal on their own but pair wonderfully with a simple green salad dressed with vinaigrette for a balanced dinner. For a heartier meal serve alongside roasted root vegetables or mashed potatoes to soak up the creamy filling. At brunch they shine next to a fruit salad or yogurt parfait. For entertaining arrange them on a platter with small forks for an elegant finger food that guests can enjoy while mingling. They're also perfect for potlucks as they travel well and can be enjoyed at room temperature.

Frequently Asked Questions

→ Can I use leftover chicken for this dish?

Yes, shredded or diced leftover chicken works perfectly, saving both time and effort.

→ What type of vegetables can I include?

Frozen mixed vegetables like peas, carrots, and corn are ideal, but you can customize with your favorites.

→ Can I make these pies ahead of time?

Absolutely. You can assemble them in advance and refrigerate before baking, or freeze them for later use.

→ What pastry is best for the crust?

A pre-made pie crust or puff pastry works well, but you can also make your own crust from scratch.

→ How can I reheat these mini pies?

Reheat them in the oven at 350°F (175°C) for about 15-20 minutes to restore their flaky texture.