Mini Chicken Pot Pies

Mini chicken pot pies are the perfect lunch or dinner! They are ready in 30 minutes and made with only 5 ingredients! These turn a classic comfort food into individual pot pies that are easy to make and serve!

This mini chicken pot pie recipe is as easy as it gets! It is a great way to enjoy all the flavors of pot pie with just minutes of preparation! Tender chicken and tasty veggies are mixed into a creamy sauce to create a classic chicken pot pie filling that is cooked in individual biscuit crusts! These homemade mini chicken pot pies are much easier to make than traditional pot pies but have all of the classic flavor!

I love easy dinner recipes and this mini chicken pot pies recipe is one of my favorites for busy weeknights! Pot pies are the ultimate comfort food and with this delicious recipe they are as easy as they are comforting. With only a few minutes of prep time and less than half an hour of cook time they are amazing for busy days!

These are also the perfect size for lunchboxes! While they are perfect served warm for dinner they are also tasty at room temperature and so they are great for taking to work or school to have something delicious for lunch!

Mini Chicken Pot Pies

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These mini chicken pot pies are the perfect lunch or dinner! They are ready in 30 minutes and made with only 5 ingredients! These turn a classic comfort food into individual pot pies that are easy to make and serve!

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

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Ingredients

• 1 Cup Cooked Diced Chicken
• 1 Can of Cream of Chicken Soup
• 1 Cup Frozen Mixed Vegetables thawed
• 1/2 tsp Garlic Powder
• Refrigerated Biscuit Dough Make sure to purchase flaky biscuits

Instructions

• First preheat your oven to 375 and spray a muffin pan with nonstick spray.
• Place diced chicken in a large bowl and add in thawed veggies, soup, and garlic powder, stir until everything is well mixed.
• Peel the biscuits apart into two equal pieces and press each one into the muffin cups. Press the biscuit dough in the bottom and up the sides of the muffin-pan cups as close to the top as possible.
• Spoon the chicken mixture into each of the biscuits filling it almost to the top.
• Place in the oven for 20-25 minutes or until the edges of the biscuit crusts are a nice golden brown.
• Serve any leftovers refrigerated in an airtight container.

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FAQ & Tips

Use leftover chicken-

These little pies are made even easier if you use pre cooked chicken These are a great way to use up a leftover rotisserie chicken, or roast chicken. If I’m cooking chicken breast for another recipe I like to make extra if I’m planning to make these! Whatever chicken you use you’ll want it to be chopped into small pieces so that it mixes well the vegetables.

Use your favorite mixed vegetables-

For this recipe I used a mix of peas and carrots because that is what my family prefers. However you can also use frozen mixed vegetables that include peas, carrots, green beans and corn. You can use whatever combination of vegetables that you’d like! This recipe is perfect for picky eaters because you can omit veggies they don’t like and add ones they do! Just make sure that they are thawed and drained before mixing into your filling!

What to serve with these pot pies?

These delicious mini pot pies are a great lunch, dinner or snack! They make a perfect meal for the whole family! If we’re having these for lunch I like to serve them up with some chopped fresh vegetables or fruit for an easy and complete meal. For dinner I like to serve them with a nice green salad!

Here’s what you’ll need for these mini pot pies

1 Cup Cooked Diced Chicken

1 Can of Cream of Chicken Soup

1 Cup Frozen Mixed Vegetables (thawed)

1/2 tsp Garlic Powder

Refrigerated Biscuit Dough (Make sure to use layered flaky biscuits)

Here’s how to make these mini chicken pot pies

First preheat your oven to 375 and spray a muffin pan with nonstick spray.

Place diced chicken in a large bowl and add in thawed veggies, soup, and garlic powder, stir until everything is well mixed.

Peel the biscuits apart into two equal pieces and press each one into the muffin cups. Press the biscuit dough in the bottom and up the sides of the muffin-pan cups as close to the top as possible.

Spoon the chicken mixture into each of the biscuits filling it almost to the top.

Place in the oven for 20-25 minutes or until the edges of the biscuit crusts are a nice golden brown.

Serve any leftovers refrigerated in an airtight container.

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