There’s something deeply comforting about a warm, flaky chicken pot pie—creamy filling, tender chicken, and hearty vegetables all wrapped in golden crust. But what if you could enjoy all that flavor in a perfectly portioned, handheld version? Enter: Mini Chicken Pot Pies—adorable, delicious, and shockingly simple to make.
These mini pies are perfect for weeknight dinners, potlucks, game day snacks, or even lunchbox treats. Whether you're feeding a crowd or just want easy meal-prep options, this recipe brings the full comfort of chicken pot pie in a convenient, muffin-sized package.
🥧 Why You’ll Love These Mini Chicken Pot Pies
Quick to make with minimal prep time
Uses pantry staples like canned soup and frozen veggies
Customizable with your favorite proteins and vegetables
Kid-friendly and freezer-friendly
Perfect for parties or portion control
🛒 Ingredients You’ll Need
2 cups cooked chicken, shredded or cubed
1 can (10.5 oz) cream of chicken soup
1 cup frozen mixed vegetables (carrots, peas, corn)
1/2 cup shredded cheddar cheese (optional)
1/2 tsp garlic powder
Salt & pepper to taste
1 can refrigerated biscuit dough (like Pillsbury Grands)
Cooking spray or butter (for greasing muffin tin)
👩🍳 How to Make Mini Chicken Pot Pies
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