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A serving plate with warm, golden-brown chicken pot pie muffins, garnished with fresh parsley. The plate sits on the white marble cooktop, ready to be enjoyed as a comforting homemade meal.

Easy Mini Chicken Pot Pies Recipe

These Easy Mini Chicken Pot Pies are buttery, flaky, and filled with a creamy, savory chicken and veggie filling. Perfect for busy nights, they’re a quick, comforting meal the whole family will love!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine American
Servings 10
Calories 250 kcal

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.
    A glass mixing bowl on a white marble cooktop, filled with chopped cooked chicken, cream of chicken soup, and thawed mixed vegetables. A wooden spoon is seen stirring the ingredients together until they are well combined, creating a creamy and colorful filling.
  • Prepare biscuit dough by flattening each piece and pressing it into the muffin tin cups.
    A package of refrigerated biscuit dough rests on a white marble cooktop. A hand is seen flattening a biscuit round, carefully pressing it down to prepare it for shaping in the muffin tin.
  • Fill each cup with a generous spoonful of the chicken mixture.
    A spoon is scooping the creamy chicken and vegetable mixture into the prepared biscuit cups in the muffin tin. Each cup is generously filled, ensuring a perfect balance of filling and crust in every bite.
  • Bake for 18-20 minutes or until the biscuits are golden brown and cooked through.
    The muffin tin sits inside an oven set to 375°F. The biscuit dough is rising and turning golden brown, while the creamy filling is bubbling slightly at the edges, indicating they are almost ready to be served.
  • Let cool slightly before removing from the muffin tin.
  • Serve warm and enjoy with your favorite sides!
    A serving plate with warm, golden-brown chicken pot pie muffins, garnished with fresh parsley. The plate sits on the white marble cooktop, ready to be enjoyed as a comforting homemade meal.