There’s something magical about a meal that delivers cozy comfort and irresistible flavor in perfectly portioned bites. This Mini Chicken Pot Pies Recipe does just that, wrapping tender chicken and colorful veggies in golden, buttery biscuit crusts. Whether you’re looking for a family-friendly weeknight dinner, meal prep idea, or a crowd-pleasing party snack, these little pies hit all the right notes: creamy, savory, and oh-so-satisfying. There’s nothing complicated about these – just warm, homey food that brings everyone to the table.
Ingredients You’ll Need
The beauty of the Mini Chicken Pot Pies Recipe is in its simplicity. Each ingredient plays a key role, from the creaminess of the filling to the flakiness of the crust, ensuring every bite is as delightful as the last.
- Cooked chicken (2 cups, shredded or chopped): Tender, protein-rich chicken is the star – use leftovers or rotisserie for convenience!
- Frozen mixed vegetables (1 cup, thawed): Sweet pops of color and crunch from peas, carrots, corn, and green beans make the pies vibrant and nutritious.
- Condensed cream of chicken soup (1 can, 284ml/10 oz): This adds creaminess and binds the filling together with rich, savory flavor.
- Garlic powder (½ teaspoon): A little garlic infuses warmth and depth without overpowering the pies.
- Dried thyme (½ teaspoon): Brings an herby, aromatic lift and pairs beautifully with chicken and veggies.
- Salt and black pepper (to taste): Essential for seasoning and balance—taste and adjust to your liking.
- Refrigerated biscuit dough (1 can, 340g/12 oz, 8 biscuits): These form the crispy, golden crust and make the whole process quick and foolproof.
- Shredded cheddar cheese (½ cup, optional): Adds a melty, cheesy finish—perfect if you love a cheesy pot pie!
- Non-stick cooking spray: Helps your mini pies release effortlessly from the muffin tin every time.
How to Make Mini Chicken Pot Pies Recipe
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 190°C (375°F). Lightly grease a standard 12-cup muffin tin with non-stick spray—this will make sure your mini chicken pot pies pop out easily, with every edge golden and intact.
Step 2: Mix the Filling
In a medium bowl, combine the cooked chicken, thawed mixed vegetables, cream of chicken soup, garlic powder, dried thyme, salt, and black pepper. Mix everything together until you have a cohesive, creamy filling packed with color and flavor. Adjust the salt and pepper to suit your taste at this stage; the filling should taste delicious on its own!
Step 3: Shape the Biscuit Dough
Separate the biscuit dough into 8 rounds. Flatten each piece into a rough 4-inch circle using your hands or a rolling pin. Gently press each dough circle into the bottom and up the sides of the muffin cups, forming a mini pie crust that will cradle that creamy filling beautifully.
Step 4: Fill and Top
Evenly spoon the chicken and vegetable mixture into each biscuit-lined cup. Fill them generously, right up to the top—these mini pies are all about big bites of comfort! If using, sprinkle the tops with shredded cheddar cheese for a gooey, savory twist.
Step 5: Bake to Golden Perfection
Bake the Mini Chicken Pot Pies Recipe for 15 to 18 minutes until the biscuits are puffed and golden and the filling is bubbling. Let them cool in the tin for 5 minutes before carefully lifting out. This short rest ensures the crust holds together and makes for effortless serving.
How to Serve Mini Chicken Pot Pies Recipe
Garnishes
A finishing sprinkle of fresh herbs (think parsley or chives) brightens up these mini pies and adds a pop of color. You could also add a little extra cheddar on top right out of the oven for extra melty goodness.
Side Dishes
Pair your Mini Chicken Pot Pies Recipe with a crisp green salad, tangy coleslaw, or a bowl of bright fruit salad to balance out the creamy, savory pies. Classic mashed potatoes or roasted veggies also complement the hearty, homey flavors.
Creative Ways to Present
Serve your mini pot pies in a picnic basket for a fun al fresco meal or arrange them on a rustic wooden board for a party. You can even pop a mini pie on top of a bowl of creamy soup for a comforting main course that’s as fun to eat as it is delicious.
Make Ahead and Storage
Storing Leftovers
Keep leftover Mini Chicken Pot Pies Recipe in an airtight container in the refrigerator for up to 3 days. The crust stays surprisingly fresh, and the filling remains moist and flavorful. Perfect for lunchboxes or quick snacks!
Freezing
Freeze fully baked and cooled mini pies in a single layer until solid, then transfer to a freezer bag or container. They’ll keep well for up to 2 months—great for meal prep or last-minute hunger pangs.
Reheating
To reheat, place the pies on a baking sheet and warm them in a 180°C (350°F) oven for about 10–12 minutes until heated through and crisp. You can also microwave them for 1–2 minutes, but the oven method preserves their lovely texture best.
FAQs
Can I use homemade biscuit dough instead of store-bought?
Absolutely! If you have a favorite biscuit recipe, roll it out and cut it into 4-inch circles. The store-bought kind is just a big time-saver on busy nights, but homemade lends a wonderful touch.
What vegetables work best if I want to customize the filling?
Almost any veggie works in the Mini Chicken Pot Pies Recipe—try sautéed mushrooms, diced bell peppers, spinach, or even leftover roasted vegetables. Just be sure to chop them small for even baking.
Can I make these mini pies in advance?
You can prepare the filling up to two days ahead and refrigerate it until you’re ready to assemble and bake. For freshest results, assemble just before baking, though baked pies also reheat beautifully.
Is there a way to make this recipe dairy-free?
Yes! Look for a dairy-free cream soup substitute and skip the cheddar or use plant-based cheese. There are also dairy-free refrigerated biscuits available at most supermarkets.
How do I keep the biscuit crust from getting soggy?
Make sure your filling is not too watery and avoid overfilling. Letting the pies cool briefly before removing from the tin also helps the crust set up nicely and stay crisp.
Final Thoughts
If you’re after a meal that’s heartwarming, speedy, and absolutely satisfying, give the Mini Chicken Pot Pies Recipe a try. Every bite is packed with cozy comfort and easy-to-love flavors, making it a go-to for busy families and hungry appetites alike. I can’t wait for you to discover just how much joy a tiny pot pie can bring!
Print
Mini Chicken Pot Pies Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 mini pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Mini Chicken Pot Pies are a delicious and convenient way to enjoy a classic comfort food. Perfectly portioned and easy to make, they are a great option for a quick weeknight dinner.
Ingredients
Main Filling:
- 2 cups cooked chicken (shredded or chopped)
- 1 cup frozen mixed vegetables (thawed)
- 1 can (284ml / 10 oz) condensed cream of chicken soup
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
Crust:
- 1 can (340g / 12 oz) refrigerated biscuit dough (8 biscuits)
- ½ cup shredded cheddar cheese (optional)
- Non-stick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 190°C (375°F) and lightly grease a standard 12-cup muffin tin with non-stick cooking spray.
- Prepare the filling: In a medium bowl, combine the cooked chicken, thawed mixed vegetables, cream of chicken soup, garlic powder, thyme, salt, and black pepper. Mix until well combined.
- Form the crust: Separate the biscuit dough and flatten each biscuit into a 4-inch circle. Press each biscuit into the bottom and sides of the muffin cups to form a small crust.
- Fill the pies: Spoon the chicken mixture evenly into each biscuit cup, filling to the top. Sprinkle shredded cheddar cheese over the filling if using.
- Bake: Bake for 15–18 minutes or until the biscuits are golden brown and cooked through.
- Serve: Let cool in the tin for 5 minutes before carefully removing and serving.
Notes
- You can use rotisserie chicken for convenience.
- Add chopped fresh herbs or a dash of hot sauce for extra flavor.
- To make ahead, prepare the filling in advance and refrigerate until ready to assemble.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 280
- Sugar: 3g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg
