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Mini Chicken Pot Pies

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These Mini Chicken Pot Pies bring all the comfort of a classic pot pie in an easy, individually portioned format. Made with pre-made biscuit dough, creamy chicken filling, and wholesome vegetables, they’re perfect for busy weeknights, meal prep, or freezer-friendly meals.

Ingredients

  • 1 can (8 biscuits) refrigerated biscuit dough
  • 1½ cups mixed vegetables, thawed (carrots, peas, corn, green beans)
  • 1 cup cooked chicken breast, diced
  • ½ cup shredded cheddar cheese (optional)
  • 1 tsp onion powder
  • 1 can (10¾ oz) condensed cream of chicken soup
  • ¼ tsp black pepper

Instructions

Preheat the Oven:

  • Set your oven to 400°F (200°C).

2. Prepare the Muffin Tin:

  • Lightly grease a 12-cup muffin tin with nonstick spray.

3. Form the Crusts:

  • Separate each biscuit into 1½ pieces to create 12 portions.
  • Press each dough piece into the muffin cups, extending slightly up the sides to form a well.

4. Mix the Filling:

  • In a bowl, combine the cream of chicken soup, mixed vegetables, diced chicken, cheddar cheese (if using), onion powder, and black pepper.
  • Stir until well combined.

5. Fill the Cups:

  • Spoon about 3 tablespoons of filling into each dough-lined muffin cup.

6. Bake:

  • Bake for 12-15 minutes, or until the biscuit dough is golden brown.

7. Cool & Serve:

  • Let the mini pot pies cool for a few minutes before removing from the tin.
  • Serve warm and enjoy!

Notes

  • Turkey Pot Pies: Substitute diced turkey for chicken, perfect for holiday leftovers.
  • Vegetarian Option: Omit the meat and add extra vegetables or tofu.
  • Herb Infusion: Add thyme, parsley, or rosemary for extra flavor.
  • Spicy Kick: Mix in red pepper flakes or hot sauce for heat.

Find it online: https://avarecipe.com/mini-chicken-pot-pies/