How to Make Mini Chicken Pot Pies
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a standard muffin tin with butter or cooking spray.
Step 2: Mix the Filling
In a bowl, mix the shredded chicken, cream of chicken soup, frozen vegetables, garlic powder, salt, pepper, and shredded cheese (if using).
Step 3: Form the Crusts
Take each biscuit and flatten it into a 4-inch circle. Gently press each into a muffin cup to form the base and sides of the mini pie.
Step 4: Fill Them Up
Spoon the chicken filling evenly into each biscuit-lined muffin cup.
Step 5: Bake to Golden Perfection
Bake for 15–20 minutes or until the biscuit dough is golden brown and cooked through.
Step 6: Let Cool & Serve
Let them cool for a few minutes before removing from the tin. Serve warm as-is or with a side salad or soup.
🌟 Tips and Variations
Add a top crust: Place a small circle of biscuit dough over the filling for a full pie effect.
Make them vegetarian: Skip the chicken and use cream of mushroom soup with extra veggies.
Use rotisserie chicken to save time.
Spice it up: Add a pinch of cayenne, thyme, or paprika for extra flavor.
🧊 Freezing and Reheating
These mini pot pies freeze well! Let them cool completely, then wrap individually in foil or store in airtight containers. Reheat in the oven at 350°F for 10–15 minutes or until heated through.
Final Thoughts
Mini Chicken Pot Pies are the perfect blend of comfort food and convenience. With just a handful of ingredients and a muffin tin, you can create a meal that’s satisfying, shareable, and absolutely delicious. Whether for a cozy night in or a special gathering, these little pot pies deliver big flavor in a small package.
So go ahead—bake a batch, share the love, and enjoy every flaky, creamy bite.
