Mini chicken pot pies Recipe

If you’re searching for a cozy comfort food that’s both kid-approved and impressive for entertaining, mini chicken pot pies absolutely deliver the best of both worlds. These adorable, individual pies capture all the creamy, savory goodness you love in a classic pot pie, but with a buttery biscuit crust and portable size that’s pretty much irresistible. Whether you whip up a batch for a weeknight family dinner, meal prep, or a casual gathering with friends, you’ll love how easy they are to assemble—and everyone will be delighted to have their very own Mini chicken pot pies right out of the oven.

Ingredients You’ll Need

The ingredient list for these Mini chicken pot pies is proof that classic comfort doesn’t have to be complicated. Each staple brings its own unique flavor or texture, making sure every bite is rich, hearty, and mouthwatering. Here’s what you’ll want to have on hand:

• Flakey Layer Biscuits: These give each pie its signature crisp, golden crust and soft, buttery layers.
• Cream of Chicken Soup: Acts as the luscious, creamy binder for the filling, adding tons of rich flavor in seconds.
• Cooked Chicken (canned or shredded): Shredded chicken keeps the filling hearty and satisfying; rotisserie or canned both work beautifully.
• Frozen Mixed Vegetables (thawed): The ultimate shortcut for color and crunch, and you get peas, carrots, corn, and green beans with zero fuss.

How to Make Mini chicken pot pies

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). This hot temperature ensures that the biscuits bake up with that signature golden color and the filling gets piping hot and bubbly just as it should.

Step 2: Prepare the Filling

In a large mixing bowl, combine your cream of chicken soup, shredded chicken, and thawed mixed vegetables. Stir well, then season the mixture to taste with salt, pepper, and a sprinkle of your favorite herbs (like thyme or parsley). This is where all those flavors come together!

Step 3: Assemble the Pot Pies

Open the cans of biscuits and gently flatten each one with your hands or a rolling pin. Press each flattened piece of dough into the base and up the sides of a greased muffin tin, making a small cup to hold your filling.

Step 4: Fill the Biscuits

Spoon your chicken and veggie mixture into each biscuit-lined muffin cup, filling them about three-quarters of the way to the top. Don’t worry if they’re slightly heaping—the biscuits rise and hold everything together.

Step 5: Bake

Place the muffin pan in the preheated oven and bake for 20 minutes. The biscuits should be puffed up and golden, while the creamy filling bubbles gently. The smell alone will have everyone running to the kitchen!

Step 6: Serve

Let your Mini chicken pot pies cool in the pan for a few minutes—this helps them hold their shape when you pop them out. Serve warm, right from the pan or on a platter for a cozy presentation.

How to Serve Mini chicken pot pies

Garnishes

A sprinkle of fresh chopped parsley or thyme on top of each pie instantly brightens up the plate and adds a fresh bite. For extra decadence, brush the tops with melted butter just out of the oven and add a pinch of flaked sea salt.

Side Dishes

While Mini chicken pot pies can absolutely stand alone, they’re also lovely with a crisp green salad, some steamed green beans, or a simple fruit salad. You could also serve them with mashed potatoes to really lean into the comfort food spirit!

Creative Ways to Present

For a gathering, pop your Mini chicken pot pies onto a wooden board with little ramekins of gravy or cranberry sauce for dipping. Or, pack them up for a picnic—no utensils needed! For brunch, serve them alongside eggs or fruit for a fun twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mini chicken pot pies in an airtight container in the refrigerator for up to three days. Let them cool completely before refrigerating to keep the biscuit crust from getting soggy.

Freezing

These mini pies freeze like a dream. Once they’re fully cooled, wrap them individually in plastic wrap and store in a freezer-safe bag or container. They’ll stay fresh and delicious for up to two months.

Reheating

For best results, reheat Mini chicken pot pies in the oven at 350°F (175°C) for about 10–12 minutes, or until heated through. If you’re in a hurry, the microwave works too—just zap in 30-second increments so the biscuit doesn’t go rubbery.

FAQs

Can I use rotisserie chicken instead of canned or fresh cooked chicken?

Absolutely! Rotisserie chicken adds great flavor and saves you even more time. Just shred or chop the meat and proceed as directed—your Mini chicken pot pies will be extra hearty.

What biscuit brands work best?

Look for any brand labeled “flakey layers” for that classic, buttery pull-apart texture. Pillsbury Grands! is a reliable favorite, but store brands can work well too.

Can I make Mini chicken pot pies ahead of time?

Definitely! Assemble the pies and store them (unbaked) in the fridge for up to 24 hours. Bake fresh when ready to serve for the best texture and flavor.

How can I make this recipe vegetarian?

Substitute the chicken for cooked, diced potatoes or extra veggies, and use a vegetarian cream soup (like cream of mushroom). The Mini chicken pot pies will be just as cozy and satisfying.

Can I add cheese to the filling?

Yes! Stir in a handful of shredded cheddar or mozzarella for a melty, cheesy twist. You can also sprinkle cheese on top before baking for extra richness.

Final Thoughts

If you’re craving pure comfort in a handheld package, these Mini chicken pot pies are a must-try. From the creamy, savory filling to the golden biscuit topping, every bite feels like a warm hug. Gather your ingredients and get ready to share some smiles—these little pies always disappear fast!

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