These Mini Chicken Pot Pies are the ultimate handheld comfort food! Flaky biscuit crusts encase a creamy, savory chicken and vegetable filling, giving you all the flavors of a traditional chicken pot pie in a fun, portable size. Perfect for family dinners, meal prep, or even party appetizers, they’re a simple way to bring warmth and flavor to the table.
Why You’ll Love These Mini Chicken Pot Pies
- Quick & Easy: Ready in just 30 minutes with minimal prep.
- Perfect Portions: Handheld pies make serving simple and mess-free.
- Comfort in Every Bite: Creamy filling with tender chicken and vegetables wrapped in golden, flaky biscuits.
- Family-Friendly: Loved by kids and adults alike – great for picky eaters!
Ingredients
- 2 cans flaky layer biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken (or 2 cups fresh, shredded)
- 1 bag frozen mixed vegetables, thawed
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven: Set to 400°F (200°C) and lightly grease a muffin pan.
- Prepare the filling: In a large bowl, mix the cream of chicken soup, shredded chicken, thawed vegetables, garlic powder, onion powder, thyme, salt, and pepper until well combined.
- Shape the biscuit crusts: Flatten each biscuit to about ¼-inch thick. Press into muffin pan cups, letting the edges rise slightly above the rim.
- Fill the pies: Spoon the chicken mixture into each biscuit cup, filling about three-quarters full.
- Bake: Place in the oven for 15–20 minutes, or until biscuits are golden brown and filling is hot and bubbly.
- Cool & serve: Let rest 5 minutes before carefully removing from the pan. Serve warm.
Pro Tips for Perfect Mini Chicken Pot Pies
- Roll biscuits evenly for uniform baking.
- Don’t overfill to avoid spills during baking.
- Allow filling to cool slightly before assembling to prevent soggy crusts.
- Let pies rest after baking so the filling sets slightly.
Serving Suggestions
Serve as a cozy family dinner with a simple side salad, or offer them as fun appetizers at parties. They’re also great for meal prep and lunch boxes!
Storage
- Refrigerate: Store cooled pies in an airtight container for up to 3 days.
- Freeze: Freeze before baking for easy meal prep—bake directly from frozen with a few extra minutes.
These Mini Chicken Pot Pies are easy, comforting, and irresistibly delicious! Perfect for busy weeknights, gatherings, or anytime you want a warm, satisfying bite.
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