Mini Chicken Pot Pies Recipe

There’s nothing cozier than biting into a warm, golden pocket of comfort food, and these Mini Chicken Pot Pies deliver just that in a perfectly handheld form. Each bite bursts with savory chicken, creamy sauce, and bright pops of vegetables, all snuggled inside a flaky biscuit crust. They’re quick to pull together, endlessly adaptable, and ideal for weeknight dinners, party snacks, or make-ahead lunches you’ll look forward to. If you’re in the mood for a dish that brings smiles to every face—these Mini Chicken Pot Pies are the answer!

Ingredients You’ll Need

You won’t need a pantry full of fancy items to make these tempting Mini Chicken Pot Pies. Each ingredient pulls its weight, bringing balance, color, and pure comfort to the table. Here’s what you’ll need and why each piece matters:

• Chopped cooked chicken: The heart of each pie; use leftover roast chicken or quickly sear a chicken breast for juicy, flavorful filling.
• Cream of chicken soup: Acts as the luscious base, binding all the filling ingredients together with rich, savory flavor.
• Mixed frozen vegetables (defrosted): Peas, carrots, corn, and green beans bring freshness, texture, and a cheerful array of colors.
• Refrigerated biscuit dough: Your secret weapon for fluffy, golden crusts without any fuss—no need for rolling pins or floured surfaces.

How to Make Mini Chicken Pot Pies

Step 1: Preheat and Prepare

Start by setting your oven to 375°F so it’s hot and ready when your pies are assembled. A quick spray or light greasing of a standard muffin tin will ensure every golden mini pie pops out easily after baking!

Step 2: Mix the Filling

Grab a medium mixing bowl and combine your chopped cooked chicken, defrosted mixed veggies, and creamy chicken soup. Stir everything until it’s evenly mixed—the soup will coat the chicken and veggies, promising a perfectly creamy bite in every pie.

Step 3: Prep the Biscuit Crusts

Separate the biscuit dough rounds and gently press one into each muffin cup. Use your fingers to push the dough down in the center and up the sides as far as you can, forming a little cup to cradle the filling.

Step 4: Fill the Mini Chicken Pot Pies

Scoop about two tablespoons of filling into each biscuit-lined cup. Don’t be afraid to fill them generously—the biscuit dough will puff around the filling, creating sturdy, golden edges that are absolutely irresistible.

Step 5: Bake to Perfection

Slide the tin into your preheated oven and bake for 20 to 25 minutes. When the biscuit edges are beautifully golden and you notice the filling bubbling happily, you’ll know your Mini Chicken Pot Pies are ready to serve!

How to Serve Mini Chicken Pot Pies

Garnishes

A little extra touch goes a long way! I love scattering a pinch of fresh chopped parsley or a grind of black pepper right on top as soon as they come out of the oven. For an extra treat, try a dusting of grated Parmesan or a sprinkle of crunchy fried onions.

Side Dishes

Mini Chicken Pot Pies shine alongside light, crisp salads—think a tangy mixed greens salad or even a classic coleslaw. A warm bowl of tomato soup or a handful of crunchy apple slices also pairs beautifully and rounds out the meal.

Creative Ways to Present

For parties or potlucks, arrange these pies on a rustic wooden board with dipping sauces like ranch or herbed yogurt. If serving family-style, nestle them in a pretty basket with a napkin to keep them warm and inviting. You can even pop tiny toothpick flags into each one for a playful touch at gatherings!

Make Ahead and Storage

Storing Leftovers

Place any leftover Mini Chicken Pot Pies in an airtight container and keep them in the refrigerator. They’ll stay fresh for up to 3 days and reheat well, making next-day lunches or snacks a breeze.

Freezing

These pies freeze up beautifully! After baking and cooling completely, wrap each pie in plastic wrap and tuck them all in a freezer bag. They’ll keep for up to two months and can be popped out for quick meals whenever you need them.

Reheating

To enjoy your Mini Chicken Pot Pies again, reheat straight from the fridge or freezer. Pop them into a preheated 350°F oven for 10-15 minutes until heated through. If reheating from frozen, give them a few extra minutes to ensure the centers are piping hot.

FAQs

Can I use rotisserie chicken for Mini Chicken Pot Pies?

Absolutely! Rotisserie chicken is a flavorful and time-saving option. Just shred or chop it up and use as you would any cooked chicken in the recipe.

What if I don’t have cream of chicken soup?

If you’re out of cream of chicken soup, try cream of mushroom or even cream of celery—both taste delicious and keep the filling rich and creamy.

Can I add cheese to the filling?

Go for it! Stir in a handful of shredded cheddar or mozzarella to the filling for extra gooey comfort. Cheese lovers in your home will thank you.

Are there gluten-free alternatives for the biscuit dough?

Yes, many grocery stores offer gluten-free refrigerated biscuit or pizza dough. Just follow the same method and watch closely as bake times may vary slightly.

Can I swap out the vegetables?

Totally! Use whatever mix your family loves or whatever’s leftover in your fridge—broccoli, spinach, or even diced bell peppers all work well in Mini Chicken Pot Pies.

Final Thoughts

I can’t wait for you to try these Mini Chicken Pot Pies and experience just how easy, satisfying, and fun they are to make. They’re a timeless favorite in my kitchen, and I hope they’ll become one in yours too. Happy cooking!

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