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Mini Chicken Pot Pie Recipe

Mini Chicken Pot Pie Recipe
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★★★★★

5.3 from 11 reviews

These Mini Chicken Pot Pies are a comforting, easy-to-make savory treat perfect for a quick lunch or dinner. Made with flaky biscuit crusts filled with a hearty mixture of cooked chicken, mixed vegetables, and creamy chicken soup, they bake up golden, warm, and delicious in just about half an hour.

Ingredients

Scale

Filling

  • 1 package (10 oz) frozen mixed vegetables, cooked
  • 1 cup diced cooked chicken
  • 1 can (10 1/2 oz) condensed cream of chicken soup

Crust

  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Other

  • Cooking spray, for greasing muffin cups

Instructions

  1. Preheat and Prepare Muffin Cups: Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray to prevent the dough from sticking.
  2. Mix Filling: In a medium bowl, combine cooked mixed vegetables, diced cooked chicken, and condensed cream of chicken soup. Stir well to evenly distribute ingredients.
  3. Shape Biscuit Crusts: Press each biscuit into a 5 1/2-inch-diameter round. Place one round into each greased muffin cup. Firmly press the biscuit dough into the bottom and up the sides of the cup to form a 3/4-inch rim.
  4. Fill the Crusts: Spoon a generous 1/3 cup of the chicken and vegetable mixture into each biscuit-lined muffin cup, filling almost to the top.
  5. Seal the Pies: Pull the edges of the biscuit dough over the filling toward the center. Pleat and pinch the dough gently together at the top to hold the filling inside.
  6. Bake: Place the muffin tin in the oven and bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
  7. Cool and Serve: Remove the mini pot pies from the oven and allow them to cool for 1 minute before carefully removing them from the muffin tin. Serve warm.

Notes

  • You can substitute homemade cooked chicken or rotisserie chicken for convenience.
  • Feel free to use fresh or canned vegetables if preferred, just ensure they are cooked and drained well before using.
  • For a dairy-free option, use a suitable cream of chicken soup alternative and biscuit dough meeting your dietary needs.
  • Be careful when pleating and pinching the biscuit dough to avoid gaps where filling may leak out during baking.
  • These pot pies can be made ahead and reheated in a microwave or oven for a quick meal.

Nutrition

Keywords: mini chicken pot pie, pot pie muffins, easy chicken pot pie, chicken and vegetable pie, comfort food, biscuit crust pot pie

Find it online: https://kitchenbyclara.com/mini-chicken-pot-pie-recipe/