Easy Mini Chicken Pot Pies

If you’re anything like me, comfort food season doesn’t need a calendar. Whether it’s the dead of winter or a rainy Tuesday in July, there’s something so deeply satisfying about digging into a warm, savory dish that feels like a hug from the inside out. And when that dish also happens to be ridiculously easy to make and just the right size for little hands (or portion control—no judgment here), well, that’s what I call a kitchen win.

These Easy Mini Chicken Pot Pies are the perfect example. They’re cozy, creamy, and packed with flavor, all tucked into a golden, flaky biscuit crust that gets crisp on the outside but stays nice and soft underneath that delicious filling. Best part? They come together with just a handful of shortcut ingredients—like refrigerated biscuit dough and store-bought rotisserie chicken—so you can have a warm, homemade meal on the table without spending hours over the stove.

I first started making these mini pot pies on one of those nights when the fridge was running low, everyone was getting hangry, and I just couldn’t bring myself to do a full-on dinner prep. Now they’ve become a regular in our dinner rotation and even make appearances at parties and potlucks. Guests love the grab-and-go format, and I love how easy they are to customize based on what’s hanging out in the freezer.

Let’s dive into how to make them!

this recipe

Ingredients You’ll Need

For the filling:

• 1 ½ cups cooked chicken, shredded or diced (rotisserie chicken works great)

• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

• 1 can (10.5 oz) cream of chicken soup

• ¼ cup milk

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper, to taste

For the crust:

• 1 can refrigerated biscuit dough (8-count)

• Non-stick cooking spray

STEPS: Getting Started on Your Mini Pot Pies

Step 1: Preheat and Prep

First things first—set your oven to preheat at 375°F (190°C). While that’s warming up, go ahead and lightly spray a standard-size muffin tin with non-stick cooking spray. This will help the biscuit dough crisp up nicely and keep everything from sticking when it’s time to pop these beauties out.

Step 2: Make the Filling

Now grab a medium-sized mixing bowl and toss in your cooked chicken, frozen mixed vegetables, cream of chicken soup, and milk. Sprinkle in the garlic powder and onion powder, then season with salt and pepper to taste. Mix everything together until it’s well combined and has that creamy, hearty texture we all love in a good pot pie.

Tip: If you’re using rotisserie chicken (which I always do when I want to keep things super easy), just make sure it’s shredded or chopped into bite-sized pieces. And no need to thaw the frozen veggies beforehand—they’ll cook up perfectly in the oven.

Step 3: Shape the Crusts

Next, open up your can of biscuit dough. You’ll have 8 biscuits in there, and each one needs to be flattened out into a 4-inch circle. You can use your hands, but I find that a rolling pin makes this step go even faster. Once they’re flattened, gently press each one into the greased muffin tin cups, creating little dough “bowls” with the sides coming up the edges.

This is where the magic happens—the biscuit cups will puff up around the filling as they bake, giving you that perfect handheld pot pie effect. Just make sure you press the dough evenly into each cup so it can hold the filling properly.

Step 4: Add the Filling

Now it’s time to spoon that creamy chicken mixture into each biscuit cup. Fill them almost all the way to the top—you’ll want a generous amount of filling in each one, but leave just a little room so nothing spills over as they bake.

Easy Mini Chicken Pot Pies: Golden Crust, Creamy Center, and Big Flavor 

Welcome back! So far, we’ve prepped our creamy filling, shaped our biscuit dough into muffin tin cups, and filled each one with that delicious chicken and veggie mix. Now comes the best part—baking them to golden perfection.

If you’ve ever made traditional chicken pot pie, you know it can be a bit of a production. But with these mini chicken pot pies, you get all the cozy flavor in a fraction of the time. Whether you’re cooking for a crowd or just trying to get dinner on the table fast, this recipe is one you’ll want to keep in your back pocket.

Step 5: Bake to Perfection

Pop your filled muffin tin into the preheated 375°F (190°C) oven and bake for 15 to 18 minutes. You’re looking for the biscuits to puff up and turn a gorgeous golden brown on top. The filling will bubble slightly and heat all the way through.

Quick tip: Every oven bakes a little differently, so start checking them around the 15-minute mark. The tops should be lightly browned, and the dough cooked through—not doughy at the base. If the tops are getting too brown before the bottoms finish baking, you can loosely cover the muffin tin with foil and let them go for another few minutes.

Step 6: Cool and Remove

Once your mini pot pies are baked to perfection, take the muffin tin out of the oven and let it sit for about 5 minutes. This gives the filling time to settle and makes it way easier to remove the pies without tearing the biscuit crust.

Use a small knife or an offset spatula to gently lift each mini pot pie out of the tin. They should pop out pretty easily if you greased the tin well earlier. Place them on a plate or cooling rack, and they’re ready to serve!

TIPS FOR THE BEST MINI POT PIES

Here are a few little tricks I’ve picked up that really take this recipe to the next level:

1. Use Rotisserie Chicken for Speed:
Honestly, this is one of my favorite shortcuts. Rotisserie chicken is already seasoned, super tender, and ready to go—plus it cuts your prep time in half. Just shred it up and you’re good to go.

2. Don’t Thaw the Veggies:
Frozen mixed vegetables work perfectly straight from the freezer. They’ll cook through in the oven and help keep the filling from getting too watery.

3. Try Flaky Layers Biscuits for Extra Texture:
If you want even more buttery flakiness, go for the “flaky layers” style refrigerated biscuits. They puff up beautifully and give the pies a great texture contrast with that creamy filling.

4. Add a Pop of Fresh Herbs:
Want to brighten up the flavor? Stir in a little fresh chopped parsley or thyme into the filling before baking. It’s an easy way to give them a more homemade taste with hardly any extra effort.

5. Make Ahead and Freeze:
These little guys freeze wonderfully. After baking, let them cool completely, then store in a zip-top bag or airtight container. When you’re ready to eat, just reheat them in the oven (to maintain crispness) or microwave for a quick lunch or snack.

VARIATIONS TO TRY

This recipe is super flexible, which means it’s perfect for picky eaters, leftovers, or whatever you’ve got in the fridge. Here are a few swaps and twists to try:

• Turkey Instead of Chicken: Perfect for using up holiday leftovers.

• Cheesy Upgrade: Mix in ½ cup shredded cheddar or mozzarella for a creamier, cheesier filling.

• Different Veggies: Swap the standard mixed veggies for sautéed mushrooms, spinach, or even roasted broccoli.

• Spice It Up: Add a pinch of cayenne or a splash of hot sauce to the filling for a little kick.

• Mini Shepherd’s Pies: Use ground beef instead of chicken and cream of mushroom soup in place of cream of chicken.

The possibilities are endless, and once you’ve got the basic technique down, it’s easy to tweak it to your family’s preferences.