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.
Servings: 8 servings
Calories: 321kcal
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
Calories: 321kcal | Carbohydrates: 34g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 986mg | Potassium: 336mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1051IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 3mg
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