Some recipes just feel like home, and these Easy Mini Chicken Pot Pies are exactly that—warm, comforting, and effortlessly satisfying. Whether you’re making the most of leftover chicken or craving something hearty without spending hours in the kitchen, these little pies deliver big flavor in a bite-sized package.
What makes this recipe a favorite? Convenience. With just four simple ingredients—flaky biscuit dough, tender chicken, creamy soup, and a medley of colorful veggies—you can whip up a batch in no time. Perfect for busy weeknights, meal prep, or even as a crowd-pleasing party snack.
Plus, they’re a great way to sneak in extra vegetables for the little ones (and picky eaters). Pair these pot pies with Crockpot Green Beans for a wholesome side or serve them alongside Mashed Potatoes for the ultimate comfort meal.
The best part? No rolling out dough or complicated techniques—just assemble, bake, and enjoy golden, buttery pot pies in under 30 minutes. That first bite, with its crispy, flaky crust and creamy, savory filling, is pure comfort food magic.
My Favorite Things About This Recipe!
- Busy weeknight hero: These pot pies come together quickly with minimal prep, making them a lifesaver for hectic evenings.
- Great for leftovers: Got some extra rotisserie chicken? This is the perfect way to transform it into something exciting.
- Kid-approved: The fun, handheld size makes them a hit with kids (and adults alike!).
- Endless variations: Add shredded cheese, swap in turkey, or play with different veggies to make them your own.
- All the comfort, less effort: You get the classic taste of a homemade pot pie without the time-consuming crust-making process.
Easy Mini Chicken Pot Pies Recipe
Equipment
- Muffin Tin
- Mixing bowl
- Spoon or spatula
- Measuring cups
- Oven
Ingredients
- 3/4 cup chopped leftover chicken or 1 small fresh chicken breast, fully cooked
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables peas, carrots, corn and green beans, defrosted
- 1 package refrigerated biscuit dough
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
- Mix filling by combining cooked chicken, cream of chicken soup, and thawed mixed vegetables in a bowl.
- Prepare biscuit dough by flattening each piece and pressing it into the muffin tin cups.
- Fill each cup with a generous spoonful of the chicken mixture.
- Bake for 18-20 minutes or until the biscuits are golden brown and cooked through.
- Let cool slightly before removing from the muffin tin.
- Serve warm and enjoy with your favorite sides!
Nutrition Info:
| Nutrition | Value |
| Calories | 250kcal |
| Carbohydrates | 31g |
| Protein | 10g |
| Fat | 10g |
| Sugar | 6g |
| Sodium | 350-450mg |
Explore More Delicious Chicken Recipe!
- Crockpot BBQ Chicken
- Creamy Chicken Pot Pie Noodle Skillet
- Crockpot Chicken Pot Pie Recipe
- Crispy Southern Fried Chicken
- Delicious Company Chicken Casserole
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
