Easy Mini Chicken Pot Pies with Refrigerated Biscuits
These easy mini chicken pot pies are the ultimate comfort food! Made with tender chicken, mixed vegetables, a creamy, cheesy filling, and refrigerated biscuits, they’re a quick and delicious dinner the whole family will love. The combination of chicken, veggies, and buttery biscuits smells absolutely amazing as they bake. And that perfectly golden-brown crust with the warm, bubbly filling? Pure comfort food in every bite! They're also a great way to use up leftover chicken and get dinner on the table with just a handful of simple ingredients.
Mini chicken pot pies are super simple to make with just a handful of ingredients, and they’re a great way to use up leftover chicken! One thing I like to do is roast two whole chickens for dinner instead of one. We have a larger family, so I usually end up with a little over half a chicken left, which is the perfect amount for this recipe. I also use this same trick when making my delicious homemade chicken salad. It’s such an easy way to get two meals out of one dinner, save a little money, and make the most of those leftovers!
If you’re really crunched for time, you can also use a store-bought rotisserie chicken or leftover chicken breasts. Either one works perfectly! Another thing I love about this recipe is that you can usually whip it up without making an extra trip to the grocery store. Most of us already have a can of condensed cream of chicken soup in the pantry, some shredded cheese left over from another recipe, and a can or bag of frozen mixed vegetables. A few simple ingredients come together to make a quick, filling, and family-friendly meal!
Does anyone remember those frozen Banquet chicken pot pies? I know they were pretty popular back in the late ’70s, and we had them quite often when I was a kid. I can still remember cutting into one and thinking, Where’s all the filling? It always seemed like there was more crust and gravy than anything else! Well, these homemade mini chicken pot pies will not disappoint! Each one has a golden, flaky biscuit crust filled with tender chicken, colorful vegetables, and a hearty, creamy, cheesy filling. No searching around for the good stuff here! They're packed with flavor, easy to make, and everything I wish those childhood pot pies had been.
Tips for Making the Best Mini Chicken Pot Pies
These simple tips will help you make delicious mini chicken pot pies with a golden, flaky crust and a warm, creamy filling every time!
Partially thaw frozen vegetables. If you're using frozen mixed vegetables, allow them to partially thaw before adding them to the filling. This helps ensure the vegetables are thoroughly heated and tender when the pot pies are finished baking.
Don't overfill the pot pies. Add approximately 2–3 tablespoons of filling to each biscuit cup. Overfilling can cause the creamy filling to bubble over while baking.
Always use fully cooked chicken for this recipe. Raw chicken may not cook thoroughly during the short baking time, making it unsafe to eat. Leftover chicken or store-bought rotisserie chicken works perfectly!
Customize the vegetables. Feel free to use your family's favorite vegetables. Peas, carrots, broccoli, corn, and green beans are all delicious options.
Keep an eye on the crust. Bake until the biscuit crust is golden brown, and the filling is hot and bubbly. If the tops begin browning too quickly, loosely cover them with aluminum foil while the centers finish cooking.
Let them cool before removing. Allow the mini chicken pot pies to rest in the muffin tin for about 5 minutes before removing them. This gives the filling a little time to set and makes them easier to lift out without falling apart.
Grease your muffin tin. Lightly grease each muffin cup before pressing in the biscuit dough to help prevent sticking and make cleanup easier.
How To Make Mini Chicken Pot Pie
Recipe makes 12 mini chicken pot pies
Ingredients
1 tube refrigerated biscuits
1 cup leftover cooked chicken, shredded or diced
1 can (10.5 oz) condensed cream of chicken soup
1 cup frozen mixed vegetables, thawed, or one can of mixed vegetables, drained well
½ cup canned corn, drained
1 cup shredded cheddar cheese
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F. Lightly grease a standard 12-cup muffin tin.
2. In a medium bowl, combine the cooked chicken, cream of chicken soup, mixed vegetables, corn, cheese, and seasonings.
3. Divide the biscuit dough into 12 portions. Flatten each portion with a rolling pin and press it into the bottom and up the sides of a muffin cup.
4. Spoon the chicken mixture evenly into each biscuit cup. Avoid overfilling.
5. Bake for approximately 18-22 minutes, or until the biscuits are golden brown and cooked through and the filling is hot throughout.
6. Allow the mini pot pies to cool for about 5 minutes before carefully removing them from the muffin tin.
These mini chicken pot pies are one of those simple dinners that feel extra cozy without taking a lot of work. They’re warm, creamy, and full of chicken and veggies, with a flaky golden crust that makes them so good. Perfect for a busy weeknight or a chilly fall evening, and they’re just the right size for everyone to have their own little pot pie. I hope your family enjoys them as much as mine does!
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