These hearty, homemade mini chicken pot pies are the ultimate comfort food in a cute presentation. Loaded with a rich sauce, tender chicken, crisp veggies, and a flaky crust, you’ll love this small version of the old-fashioned classic chicken pot pie, ready in just 30 minutes! Perfect time for a fall-time favorite!
These Mini Chicken Pot Pies are the perfect comfort food! Perfectly portioned, only need 5-ingredients and they can be ready in just about 30 minutes. Serve them as a delicious bite-sized appetizer or pair them with a small salad for a fun and easy family dinner!
These rich and creamy mini chicken pies are SO delicious, and it’s easier than you might think to make mini chicken pot pies with pie crust using pre-made dough. I’ve got the full muffin tin chicken pot pie recipe at the end of this post, but first I’ll share some step-by-step photos and tips for making chicken pot pies in muffin tins. Once you try these mini pot pies with pie crust, I am confident this will be the only muffin tin pot pies recipe that you’ll ever need.
Quick and easy dinner recipe with all the flavor of pot pie. These Mini Chicken Pot Pies have tasty Biscuits that are loaded with chicken, cheese and mixed vegetables in a muffin tin.
What’s not to LOVE? 😋
Ali
Mini Chicken Pot Pies
8
servings15
minutes20
minutes183
kcalIngredients
2 cups frozen mixed vegetables thawed
1 cup diced cooked chicken
10 3/4 ounces can condensed cream of chicken soup
16.3 ounces refrigerated biscuits
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon dried minced onions
Directions
- Heat oven to 375°F.
- In medium bowl, combine vegetables, chicken, soup, cheese, garlic powder and onions; mix well.
- Take each biscuit and press into a 5 1/2 inc round. Place each biscuit into a greased muffin cup. Press in bottom and up the side with some of the biscuit hanging over the edge of the tin. Spoon 1/8 of the chicken mixture into each biscuit. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
- Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
- Cool 1 minute; remove from pan.
Notes
- Chicken: You can cook chicken breasts for this recipe or it’s a great way to use up leftover chicken or pick up a rotisserie chicken at the store to make it even easier. Another idea is to use canned chicken just drain it and add it!
- Veggies: Use your favorite combo of frozen vegetables for this recipe. Frozen broccoli, green beans, peas, carrots, and cauliflower are all great. A combination of any of them will work, too!
- Garnish Ideas: Serve them just as the are or sprinkle a little grated Parmesan cheese over the top. A sprinkle of chopped parsley and freshly ground black pepper is delicious, too.
