Description
These Easy Mini Chicken Pot Pies are a comforting, savory delight packed with tender chicken, mixed vegetables, and creamy sauce—all encased in a flaky golden crust. Perfect for a quick weeknight dinner or a fun party appetizer, they come together with minimal prep thanks to convenient ingredients like refrigerated biscuit dough and rotisserie chicken.
Ingredients
For the filling:
1 ½ cups cooked chicken, shredded or diced
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
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a muffin tin with non-stick cooking spray.
In a mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.
Separate the biscuit dough and flatten each biscuit into a 4-inch circle using your hands or a rolling pin.
Press each flattened biscuit into the muffin tin cups, forming little bowls with the dough up the sides.
Spoon the chicken mixture evenly into each biscuit cup, filling nearly to the top.
Bake for 15 to 18 minutes, or until the biscuits are golden brown and cooked through.
Allow the pot pies to cool for a few minutes before removing them from the muffin tin. Serve warm.
Notes
ou can use leftover chicken or store-bought rotisserie chicken to make prep even faster. Feel free to customize the filling with your favorite vegetables or add herbs like thyme or parsley for extra flavor. These mini pot pies also freeze well—simply reheat in the oven or microwave for a quick meal anytime.