If you are craving a comforting, nostalgic dish packed with hearty flavors and a flaky crust, you are going to absolutely love this Mini Chicken Pot Pies Recipe. These individual-sized pot pies are perfect for sharing, easy to make, and deliver that warm, homemade feeling in every bite. Whether you have leftover chicken or freshly cooked poultry, the creamy filling loaded with mixed vegetables tucked into tender biscuit dough creates a mouthwatering experience that feels like a big, cozy hug on a plate.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple pantry staples and fresh ingredients can make all the difference in crafting these tender, savory miniature pies. Each element plays an important role: the chicken brings protein and flavor, the vegetables add color and nutrition, the cream of chicken soup offers a luscious, creamy base, and the biscuit dough provides that signature flaky, golden crust that makes Mini Chicken Pot Pies Recipe such a delight.
- Chopped leftover chicken or cooked chicken breast: Choose tender chicken for the best texture; this is the star of your filling.
- Cream of chicken soup: This creates a rich, silky sauce that binds all the ingredients together wonderfully.
- Mixed frozen vegetables (defrosted): A colorful medley of peas, carrots, corn, and green beans adds sweetness, crunch, and vibrant hues.
- Refrigerated biscuit dough: Convenient and fluffy, it forms the perfect crust envelope that’s quick to shape and bake.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Mini Chicken Pot Pies Recipe
Step 1: Preheat and Prepare
First things first, heat your oven to 375°F. This temperature is just right for baking the biscuit crust to a golden perfect while ensuring the filling gets bubbly and warm inside. Getting the oven ready early means a smoother cooking process ahead.
Step 2: Mix the Filling
In a medium bowl, combine your chopped chicken, defrosted mixed vegetables, and a generous helping of the cream of chicken soup. Stir everything thoroughly so that each bite is evenly coated with creamy goodness and loaded with savory flavors. This filling is simple but packs a punch of hearty comfort.
Step 3: Prepare the Biscuit Dough Cups
Separate each biscuit from the package and nestle them into the greased compartments of a muffin tin. With your fingers, gently press down in the center of the dough and then work it up around the sides to form little dough cups. Don’t worry if the dough looks thin—this is perfect for creating a flaky shell that crisps beautifully while holding all that tasty filling.
Step 4: Fill and Bake
Spoon about two tablespoons of your chicken and vegetable filling into each dough-lined cup. Once filled, place the muffin tin in the oven and bake for 20 to 25 minutes. You’ll know they’re ready when the biscuit crust has turned a stunning golden brown and the filling inside is bubbling hot—the hallmark of a perfectly cooked Mini Chicken Pot Pies Recipe.
How to Serve Mini Chicken Pot Pies Recipe
Garnishes
Add a sprinkle of fresh herbs like parsley or thyme over each mini pie just before serving. This adds a burst of color and a fresh, fragrant contrast to the creamy filling. A dash of freshly cracked black pepper can also bring a little extra warmth to each bite.
Side Dishes
Mini Chicken Pot Pies shine best when served alongside a crisp garden salad or a bowl of tangy cranberry sauce to balance their richness. Roasted root vegetables or steamed green beans make excellent companions, turning the meal into a satisfying, well-rounded feast everyone will adore.
Creative Ways to Present
For a fun twist, consider serving these mini pies at a dinner party as finger food. Placing them on a wooden board with small bowls of various sauces, such as a spicy aioli or honey mustard, invites guests to customize their bites. You can also top each pie with a small square of puff pastry before baking for a fancier, layered crust experience.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which we hope you do!), store them in an airtight container in the fridge for up to three days. This keeps the pies fresh enough to enjoy without sacrificing that flaky crust or creamy interior.
Freezing
Mini chicken pot pies freeze beautifully! Place them on a baking sheet lined with parchment and freeze until solid, then transfer them to a freezer-safe container or bag. Keep frozen for up to two months. This way, you’ll have a quick and cozy meal ready whenever you need a comforting fix.
Reheating
To reheat, pop the pot pies in a preheated oven at 350°F for about 10 to 15 minutes or until warmed through and the crust regains its crispness. Avoid microwaving to keep that flaky texture intact; reheating in the oven is worth the extra few minutes!
FAQs
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely! Fresh vegetables like diced carrots, peas, corn, and green beans work wonderfully, just make sure to lightly steam or blanch them first to soften before adding to the filling. This keeps the cooking time consistent and ensures your filling cooks evenly.
Is it necessary to use refrigerated biscuit dough?
While refrigerated biscuit dough is a great shortcut for an easy crust, you can also use homemade pie dough or puff pastry if you prefer. Each will bring a different texture, but the Mini Chicken Pot Pies Recipe is flexible enough to handle these delicious alternatives.
Can I make these mini pot pies vegetarian?
Yes, you can swap the chicken for cooked mushrooms, tofu, or additional veggies, and use cream of mushroom soup or a vegetarian cream soup to keep the creamy texture. This way, vegetarians can enjoy a cozy mini pot pie just as much as anyone else!
How do I prevent the crust from getting soggy?
Pressing the biscuit dough well up the sides of each muffin compartment helps create a sturdy shell. Also, avoid adding too much filling as excess moisture can seep into the crust. Baking at the right temperature until the crust is golden will help keep it crisp and flaky.
What is the best way to serve Mini Chicken Pot Pies Recipe for a party?
Serve them warm on a platter with small forks or toothpicks for easy grab-and-go snacking. Pair with a few dipping sauces and some fresh herb garnishes to make them look extra inviting and festive.
Final Thoughts
Treat yourself and your loved ones to this charming and delicious Mini Chicken Pot Pies Recipe that is as approachable as it is satisfying. With simple ingredients and straightforward steps, it’s a fantastic way to bring cozy comfort food to your table without a lot of fuss. Go ahead, dive into these golden, flaky pockets of joy—you won’t regret making them a new favorite!
PrintMini Chicken Pot Pies Recipe
Mini Chicken Pot Pies are a comforting and easy-to-make savory snack or meal featuring tender chicken, mixed vegetables, and creamy chicken soup filling baked inside flaky biscuit dough cups. Perfect for using up leftover chicken and ideal for family dinners or gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Filling
- 3/4 cup chopped leftover chicken (or 1 small fresh chicken breast, fully cooked)
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables (peas, carrots, corn and green beans, defrosted)
Dough
- 1 package refrigerated biscuit dough
Instructions
- Preheat oven: Preheat the oven to 375°F to ensure proper baking temperature for the biscuit dough and filling.
- Prepare filling: In a medium bowl, combine the chopped cooked chicken, defrosted mixed vegetables, and cream of chicken soup. Stir thoroughly to mix all ingredients evenly throughout the filling.
- Prepare biscuit cups: Separate each biscuit from the package. Grease the compartments of a muffin tin, then place each biscuit inside a compartment. Use your fingers to press the biscuit dough down in the center and up the sides of each muffin cup, forming a crust that will hold the filling.
- Fill the biscuit cups: Spoon approximately 2 tablespoons of the chicken and vegetable filling into each biscuit dough-lined muffin compartment, distributing the filling evenly.
- Bake the pot pies: Place the muffin tin in the preheated oven. Bake for 20 to 25 minutes, or until the biscuit crust is golden brown and the filling is bubbly and heated through.
Notes
- Use fully cooked chicken to save time and ensure safety.
- Defrost frozen vegetables before mixing to avoid excess water in the filling.
- Greasing the muffin tin helps prevent sticking and makes pot pies easier to remove.
- For a crispier crust, brush biscuit dough edges with a little melted butter before baking.
- These pot pies can be refrigerated for up to 3 days or frozen for up to 1 month.
