Mini Chicken Pot Pies
These Mini Chicken Pot Pies are easy to serve to a crowd and quick to make in about 45 minutes. Perfect to use rotisserie or leftover chicken, they’re guaranteed to be a family favorite.
I love these Mini Chicken Pot Pies. They’re so cute to serve for a weeknight meal or for entertaining a crowd. Recently, I served these for a local potluck and everyone asked for the recipe! They’re so simple to make and much easier than a classic chicken pot pie recipe.
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When developing the method, I wanted to make sure I could use a muffin tin. I lined each muffin cup with store-bought biscuits for the perfect crust. Filled with a classic creamy filling using rotisserie chicken, you can whip this comfort food recipe up in less than an hour.
If you love pot pie, you’ll also want to try our Crockpot Chicken and Gravy or Chicken Alfredo Soup.
Table of Contents
Why You’ll Love this Recipe
- Fun twist on the classic recipe. Serve these mini chicken pot pies as an appetizer, side dish, or main course for a crowd.
- Customize to your liking. Use your favorite vegetables, spices, and proteins to make these your own.
- Easy to prep ahead of time. Make the filling in advance, then just assemble and bake. These mini pot pies take half of the time of a regular-sized chicken pot pie!
Ingredients
Scroll Down for Ingredient Amounts Listed in the Full Recipe Card Below
- Refrigerated biscuit dough: I like to use Grands southern style buttermilk biscuits, they’re the perfect crust for individual chicken pot pies.
- Diced or shredded chicken: Use rotisserie as a quick shortcut or leftover chicken works well too.
- Frozen mixed vegetables: Use your favorite blend, we like peas, carrots, corn and green beans.
- Canned cream of chicken soup: Makes for the creamiest filling, you can make our homemade version below too.
- Chicken broth or milk: The liquid used to make a rich and flavorful filling.
- Shredded cheddar cheese: Adds a hint of rich and cheesy flavor.
- Flaky poultry seasoning: Use your favorite here to give more depth of flavor to every bite.
- Garlic powder: Adds a hint of sweet garlic flavor.
- Onion powder: Infuses the filling with onion flavor that adds a little vegetable sweetness.
Tools You’ll Need
- Mixing Bowls
- Large Scoop
- Tamper Tool
- Muffin Tin
- Cheese Grater
- Liquid Measuring Cups
- Measuring Cups and Spoons
How to Make Mini Chicken Pot Pies
- Preheat oven to 375°F. Grease 8 wells of a 12-cup muffin pan with butter or nonstick spray.
- In a medium bowl, stir together cooked chicken, frozen veggies, cream of chicken soup, chicken broth (or milk), shredded cheddar, flaky poultry seasoning, garlic powder, onion powder, and seasoning salt or salt & pepper.
- Press one biscuit into the bottom and up the sides of each prepared muffin cup, forming a little “biscuit bowl.”
- Spoon the chicken filling evenly into the prepared bowls. Sprinkle the remaining shredded cheddar cheese on top.
- Bake 12-16 minutes, until the biscuits are golden brown and cooked through. Let rest for 5 minutes before removing from the pan.
Expert Tips
- Use leftover or rotisserie chicken for ease. This is the best shortcut to cut down on prep time and make delicious chicken pot pies.
- If you want to make your own condensed soup, combine 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. You could also use our homemade cream of mushroom soup.
- Add your favorite veggies. We love using the frozen mix for ease, but you can also stir in greens like spinach, roasted squash, or even broccoli!
- Grease your muffin tin well. This guarantees that your biscuits won’t stick to the pan and will pop out with ease.
- Try another protein. You could also make these with shredded beef or short rib, even cooked sausage or cooked turkey would be delicious!
Storage
Store any leftovers wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
You can freeze leftover mini chicken pot pie as well. Be sure to let the pies cool to room temperature before wrapping in plastic wrap and freezing for up to 2 months. Thaw completely in the fridge and reheat in the microwave or oven until warmed through.
This is a great recipe to prep in advance if you’re entertaining or feeding a crowd. Make the filling and store in the fridge for up to 2 days. All you have to do is assemble the muffin tin and bake!
Frequently Asked Questions
If you want to make your own condensed soup, combine 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. You could also use our homemade cream of mushroom soup.
We recommend Pillsbury Grands Southern Style Buttermilk Biscuits. They are large enough to fully line the muffin tin cups easily.
Of course, this is a simple ingredient swap if you’re in a time crunch or want to try something new.
More Comforting Chicken Recipes
Mini Chicken Pot Pies
Ingredients
- 16.3 ounce can refrigerated biscuit dough Grands southern style buttermilk
- 1 1/2 cups diced or shredded chicken
- 3/4 cup frozen mixed vegetables
- 1 cup cream of chicken soup
- 1/4 cup chicken broth or milk
- 1 1/2 cups shredded cheddar cheese divided
- 3/4 teaspoon flaky poultry seasoning or 1/4 teaspoon ground poultry seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon seasoning salt or salt and black pepper or amount as desired
Instructions
- Preheat oven to 375°F. Grease 8 wells of a 12-cup muffin pan with butter or nonstick spray.
- In a medium bowl, stir together cooked chicken, frozen veggies, cream of chicken soup, chicken broth (or milk), 1 cup of the shredded cheddar cheese, flaky poultry seasoning, garlic powder, onion powder, and seasoning salt or salt & pepper.
- Press one biscuit into the bottom and up the sides of each prepared muffin cup, forming a little “biscuit bowl.”
- Spoon the chicken filling evenly into the prepared bowls. Sprinkle the remaining shredded cheddar cheese on top.
- Bake 12–16 minutes, until the biscuits are golden brown and cooked through Let rest for 5 minutes before removing from the pan.
Video
Notes
Expert Tips
- Use leftover or rotisserie chicken for ease. This is the best shortcut to cut down on prep time and make delicious chicken pot pies.
- If you want to make your own condensed soup, combine 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. You could also use our homemade cream of mushroom soup.
- Add your favorite veggies. We love using the frozen mix for ease, but you can also stir in greens like spinach, roasted squash, or even broccoli!
- Grease your muffin tin well. This guarantees that your biscuits won’t stick to the pan and will pop out with ease.
- Try another protein. You could also make these with shredded beef or short rib, even cooked sausage or cooked turkey would be delicious!
Storage
Store any leftovers wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. You can freeze leftover mini chicken pot pie as well. Be sure to let the pies cool to room temperature before wrapping in plastic wrap and freezing for up to 2 months. Thaw completely in the fridge and reheat in the microwave or oven until warmed through. This is a great recipe to prep in advance if you’re entertaining or feeding a crowd. Make the filling and store in the fridge for up to 2 days. All you have to do is assemble the muffin tin and bake!Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Chicken pot pie oh yes!
OHHHH yesss!! Always a hit! 🙂