Description
Easy Mini Chicken Pot Pies are the ultimate comfort food in a cute, handheld form. Made with flaky biscuit dough, creamy chicken and veggie filling, and baked to golden perfection—these are perfect for weeknight dinners, snacks, or party bites!
Ingredients
Scale
- 1 (12 oz) can refrigerated biscuit dough (8 count)
- 1 1/2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup shredded cheddar cheese (optional)
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Non-stick cooking spray
Instructions
- Preheat oven to 375°F (190°C) and spray a standard muffin tin with non-stick cooking spray.
- Separate biscuit dough and gently press each biscuit into the bottom and up the sides of 8 muffin cups to form a mini crust.
- In a mixing bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, garlic powder, salt, pepper, and shredded cheese (if using). Mix until well combined.
- Spoon the chicken mixture evenly into each biscuit cup, filling to the top.
- Bake for 15–18 minutes, or until biscuits are golden brown and cooked through.
- Let cool in pan for 5 minutes before removing. Serve warm.
Notes
- Rotisserie chicken makes this recipe even quicker.
- Use puff pastry or pie dough for a flakier version.
- Add herbs like thyme or parsley for extra flavor.
- These freeze well—just reheat in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 230
- Sugar: 3g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 35mg
Keywords: mini chicken pot pies, easy chicken dinner, biscuit pot pies, kid-friendly meals, chicken muffin tin recipe