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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
Servings: 10
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

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

Equipment

  • Muffin Tin
  • Mixing bowl
  • Spoon or spatula
  • Measuring cups
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Let cool slightly before removing from the muffin tin.
  7. 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.