Mini Chicken Pot Pie Recipe

If you’re craving a cozy, delightful meal that feels like a warm hug on a plate, you absolutely must try this Mini Chicken Pot Pie. With its flaky, buttery biscuit crust hugging a creamy, savory filling packed with tender chicken and garden-fresh vegetables, this Mini Chicken Pot Pie effortlessly brings comfort food to a whole new level of adorable and delicious. It’s the perfect mix of nostalgia and convenience, making every bite simply irresistible.

Ingredients You’ll Need

These ingredients are straightforward but essential, each bringing a unique element to your Mini Chicken Pot Pie. From the hearty chicken to the creamy soup base, and the flaky biscuit crust, every component plays a vital role in crafting a satisfying, flavorful dish.

• Frozen mixed vegetables: Using a 10 oz package keeps the filling colorful and full of fresh, tender veggies.
• Diced cooked chicken: Adds protein and that classic chicken pot pie heartiness.
• Condensed cream of chicken soup: This is the secret to a rich, creamy filling that binds everything perfectly.
• Pillsbury™ Grands!™ Flaky Layers Original Biscuits: These biscuits provide the perfectly flaky and buttery crust that makes the Mini Chicken Pot Pie so special.
• Cooking spray: Ensures your pies pop out of the muffin tin easily without sticking.

How to Make Mini Chicken Pot Pie

Step 1: Preheat and Prepare Your Pan

Begin by heating your oven to 375°F. Spray eight standard muffin cups with cooking spray to make sure your mini pies come out clean and perfect every time. Setting the oven to the right temperature is crucial for that golden-brown crust.

Step 2: Mix the Filling

In a medium bowl, combine your cooked mixed vegetables, diced chicken, and the condensed cream of chicken soup. Stir everything until it’s thoroughly mixed. This filling is creamy and comforting — the heart of your Mini Chicken Pot Pie’s irresistible flavor.

Step 3: Shape the Biscuit Crust

Take each biscuit and press it into a 5 1/2-inch diameter round. Then, place each round into the greased muffin cups, pressing the dough firmly along the bottom and sides to form a 3/4-inch rim. This creates a sturdy but flaky shell that will hold in all that delicious filling.

Step 4: Fill the Pies

Spoon about 1/3 cup of the chicken mixture into each biscuit-lined cup. Don’t be shy here — filling these generously ensures a perfect balance of crust and creamy goodness in every bite.

Step 5: Seal and Shape the Tops

Gently pull the edges of the biscuit dough up and over the filling toward the center, pleating and pinching lightly to hold the dough in place without sealing it completely closed. This charming, rustic look invites the filling to peek through just a bit.

Step 6: Bake Until Golden

Bake your Mini Chicken Pot Pies for 25 to 30 minutes, or until the biscuits turn a beautiful golden brown. Once done, let them cool for a minute before you carefully pop them out of the pan. This gives the crust time to set, maintaining that perfect flaky texture.

How to Serve Mini Chicken Pot Pie

Garnishes

Add a sprinkle of fresh thyme or chopped parsley on top just before serving to brighten the look and add a subtle herbal note that complements the creamy filling perfectly.

Side Dishes

These Mini Chicken Pot Pies pair wonderfully with a crisp green salad or roasted root vegetables, balancing the rich flavors with some freshness and texture contrast.

Creative Ways to Present

Try serving them on a rustic wooden board with a variety of dipping sauces, like a tangy mustard or a spicy aioli, for a fun twist. Alternatively, place one Mini Chicken Pot Pie atop a bed of mashed potatoes for an indulgent, comforting combo.

Make Ahead and Storage

Storing Leftovers

Place any leftover Mini Chicken Pot Pies in an airtight container and refrigerate for up to three days. When ready to enjoy again, they’ll still maintain their delightful texture and flavor.

Freezing

You can freeze these pies before baking by assembling them and wrapping them tightly. When frozen, they can be stored for up to two months—perfect for a quick dinner anytime you’re craving that beloved Mini Chicken Pot Pie.

Reheating

Reheat your pies in a preheated oven at 350°F for about 15 to 20 minutes, or until warmed through and the crust is crisp again. Avoid microwaving to keep that flaky crust from becoming soggy.

FAQs

Can I use fresh vegetables instead of frozen?

Absolutely! Fresh vegetables will work beautifully. Just make sure they’re cooked or softened slightly before mixing so the filling cooks evenly inside the pies.

What can I substitute for the cream of chicken soup?

If you prefer a homemade touch, you can use a roux-based white sauce with some chicken broth and milk to recreate that creamy texture and savory flavor.

Can I make Mini Chicken Pot Pies vegetarian?

Yes, swap the chicken for additional vegetables or plant-based protein like chickpeas or tofu, and use a vegetarian cream soup or sauce to keep that creamy deliciousness.

Is there a different dough I can use?

While the Pillsbury™ Grands!™ biscuits give a fantastic flaky crust, you can also use pie dough or puff pastry for a slightly different texture and flavor profile.

Can I prepare these pies in advance and bake later?

Definitely! Assemble your pies up to the point before baking, cover them well, and refrigerate. Bake within 24 hours, adding a few extra minutes to the baking time if needed.

Final Thoughts

There’s nothing quite as satisfying as biting into a warm, flaky Mini Chicken Pot Pie filled with that creamy, comforting chicken and vegetable filling. This recipe brings together all the best parts of classic comfort food in a fun, personal-sized serving that’s just waiting to be shared. Give it a try—you’ll find it becomes a beloved staple in your kitchen, perfect for casual dinners or surprise guests alike.

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