There’s something incredibly comforting about breaking through a golden, flaky crust to reveal a creamy, savory filling of tender chicken and vegetables. These Mini Chicken Pot Pies capture all the heartwarming goodness of the classic dish but in convenient individual portions that are perfect for family dinners or meal prep.
Ready in just 45 minutes, these adorable single-serving pot pies deliver big on flavor without the fuss of a full-sized pie. They’re the ultimate comfort food makeover that combines nostalgic flavors with modern convenience – exactly what we need on busy weeknights when we’re craving something homemade and satisfying.
Why You’ll Love This
- Individual portions make serving easy – no messy cutting or serving spoons required
- Versatile recipe that works great with leftover rotisserie chicken
- Freezer-friendly for quick future meals – make once, enjoy multiple times
- Kid-approved comfort food that sneaks in vegetables
- Impressive enough for guests but simple enough for weeknight cooking
Ingredients
- 2 cans refrigerated biscuits (8-count each)
- ½ lb boneless chicken breast, diced
- 1 cup frozen peas & carrots
- 1 can (10.5 oz) cream of chicken soup
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- Cooking spray
Instructions
- Preheat oven to 350°F. Spray muffin tin with cooking spray.
- Sauté diced chicken with garlic powder, onion powder, and salt until no longer pink.
- Stir in frozen peas and carrots and cream of chicken soup until well combined.
- Flatten each biscuit and press into muffin cups, then fill each cup with the chicken mixture.
- Bake for 30-35 minutes until the biscuit crusts are golden brown.
Tips & Variations
- Swap the chicken for leftover turkey after Thanksgiving for delicious mini turkey pot pies
- Add 1/4 cup white wine when making the sauce for extra depth of flavor
- For a time-saving shortcut, use frozen mixed vegetables instead of fresh
- Make them vegetarian by substituting mushrooms for the chicken and vegetable broth for chicken broth
- For a dairy-free version, use plant-based butter and coconut cream instead of heavy cream
- Add a pinch of red pepper flakes for a subtle heat that elevates the flavor profile
Serving Suggestions
These mini pot pies are essentially a complete meal in themselves, but they pair beautifully with a simple green salad dressed with a light vinaigrette to balance the richness. For a more substantial meal, serve alongside roasted green beans or steamed broccoli.
For an extra special touch, drizzle a bit of hot honey over the top just before serving – the slight sweetness and heat creates a wonderful contrast to the savory filling.
Notes
- Store leftover pot pies in an airtight container in the refrigerator for up to 3 days
- To freeze, place fully cooled pies on a baking sheet until frozen solid, then transfer to a freezer bag and store for up to 3 months
- Reheat frozen pies in a 350°F oven for about 20-25 minutes until heated through
- The filling should be thick but still slightly saucy – if it’s too thick, add a splash more broth
FAQs
Can I make these in ramekins instead of a muffin tin?
Absolutely! Use 6-8 ounce ramekins and adjust the baking time to 25-30 minutes. You’ll need to cut larger circles of dough to fit.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly and adds great flavor. Simply remove the skin and dice the meat.
How do I prevent the bottoms from getting soggy?
Make sure your filling has cooled slightly before adding it to the dough. You can also blind bake the bottom crusts for 5 minutes before adding filling.
Can I make these ahead of time?
You can prepare the filling up to 2 days ahead and store in the refrigerator. Assemble and bake just before serving for the best results.
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