If you love the cozy, hearty flavors of a traditional chicken pot pie but don’t have time for the full recipe, these Easy Mini Chicken Pot Pies are your new go-to comfort meal. Flaky, golden crusts hold creamy, savory filling packed with tender chicken, vegetables, and a rich sauce. I first made these on a weeknight when I wanted something warm and homemade but quick—and they were a huge hit. Each mini pie is perfectly portioned, making them ideal for family dinners, parties, or meal prep. They’re easy, satisfying, and every bite tastes like home.
Why You’ll Love This Recipe
These mini pot pies are fast, fuss-free, and family-friendly. Using store-bought biscuit dough or pie crust cuts down on prep time without sacrificing flavor. The filling is creamy, hearty, and full of classic chicken pot pie taste—soft vegetables, shredded chicken, and a luscious gravy-like sauce. They’re also customizable: add your favorite veggies or seasonings, and they’ll still turn out amazing. Best of all, they bake up in under 30 minutes and are easy to freeze or reheat for later.
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Easy Mini Chicken Pot Pies: A Comforting Classic in Bite-Sized Form
- Total Time: 35 mins
- Yield: 12 mini pot pies
- Diet: Halal
Description
These easy mini chicken pot pies are warm, creamy, and comforting — made with tender chicken, vegetables, and flaky biscuit or pie crusts. Perfect for weeknight dinners, snacks, or party appetizers!
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup shredded cheddar cheese (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1 can (16 oz) refrigerated biscuit dough or pie crust
- 1 tbsp butter (melted, for brushing)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- In a large bowl, combine chicken, mixed vegetables, cream of chicken soup, cheese (if using), garlic powder, onion powder, salt, and pepper. Mix well.
- Separate biscuit dough and flatten each piece into a 4-inch circle (or cut pie crust into circles).
- Press each dough round into the muffin tin cups, creating small crusts with sides up.
- Spoon about 2 tablespoons of filling into each cup.
- Optional: place a small piece of dough or lattice on top for a traditional pie look.
- Bake for 20–25 minutes, or until the crusts are golden brown and the filling is bubbly.
- Brush tops with melted butter and allow to cool slightly before removing from the tin.
Notes
- Use rotisserie chicken for a fast and flavorful shortcut.
- These freeze beautifully — just reheat in the oven or air fryer.
- For added flavor, stir in a dash of poultry seasoning or thyme.
- You can use puff pastry instead of biscuit dough for a flakier version.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked Shredded Chicken – The heart of the filling. Rotisserie chicken works perfectly for quick prep and great flavor.
Frozen Mixed Vegetables – A time-saving blend of peas, carrots, and corn for classic pot pie texture and color.
Cream of Chicken Soup – Forms the rich, creamy base for the filling and binds everything together.
Milk – Thins the soup slightly, making a smooth, velvety filling.
Salt and Black Pepper – Essential for seasoning the creamy mixture.
Garlic Powder and Onion Powder (optional) – Add depth and extra flavor to the filling.
Refrigerated Biscuit Dough or Pie Crust – The golden, flaky shell that holds everything together.
Butter (optional) – Brushed on top for that shiny, bakery-style finish.
Directions
- Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a muffin tin.
- Make the filling: In a medium bowl, mix together the shredded chicken, frozen vegetables, cream of chicken soup, milk, salt, pepper, and seasonings until fully combined.
- Prepare the crusts: Separate the biscuit dough and flatten each piece slightly with your hands or a rolling pin. Press one piece of dough into each muffin cup, letting some dough extend over the edges.
- Fill the pies: Spoon the chicken mixture into each cup, filling nearly to the top. If using pie crust, cut circles large enough to line the cups and add a second layer for the top crust, pinching edges to seal.
- Top and bake: If desired, brush the tops with melted butter. Bake for 20–25 minutes, or until golden brown and bubbling around the edges.
- Cool and serve: Let the pies cool for 5 minutes before removing from the tin. Serve warm.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes 10–12 mini pot pies and takes about 35 minutes total—10 minutes for prep and 25 minutes to bake. It’s the perfect weeknight meal or make-ahead option for lunches.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes or microwave for 30–45 seconds. To freeze, let baked pies cool completely, then store in freezer bags for up to 2 months. Reheat from frozen in the oven until warmed through.
Variations and Customizations
Cheddar Chicken Pot Pies – Stir shredded cheddar cheese into the filling for a creamy, cheesy version.
Turkey Pot Pies – Substitute cooked turkey for chicken, perfect for Thanksgiving leftovers.
Vegetarian Version – Skip the chicken and use cream of mushroom soup and extra vegetables instead.
Herb & Garlic Flavor – Add dried thyme, parsley, or rosemary for a savory boost.
Spicy Twist – Stir in a pinch of red pepper flakes or a spoonful of hot sauce for a little heat.
Puff Pastry Upgrade – Use puff pastry sheets instead of biscuit dough for a flakier, lighter crust.
FAQs
Can I use homemade pie dough?
Yes, homemade crust works beautifully—just cut circles to fit your muffin tin.
Can I use fresh vegetables instead of frozen?
Absolutely. Sauté them lightly before mixing into the filling to ensure they cook through.
Can I make these ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Can I use crescent roll dough?
Yes, crescent dough makes an excellent buttery crust alternative.
What’s the best way to prevent soggy bottoms?
Don’t overfill the pies, and preheat your oven fully for even baking.
Can I add cheese to the filling?
Yes, a handful of shredded cheese adds extra richness and flavor.
Can I make them in a mini muffin tin?
Yes—just reduce the baking time to about 15 minutes.
Can I use cream of mushroom soup instead?
Definitely; it gives a deeper, earthier flavor.
How can I make them dairy-free?
Use dairy-free milk and a vegan cream soup alternative.
What can I serve with mini pot pies?
They pair beautifully with a fresh green salad or roasted vegetables.
Conclusion
Easy Mini Chicken Pot Pies are everything you love about classic pot pie—creamy filling, tender chicken, flaky crust—made simple and fun in a handheld version. Perfect for weeknight dinners, parties, or cozy weekends, they’re comforting, portable, and endlessly versatile. With minimal prep and maximum flavor, these mini pies are sure to become a regular favorite in your recipe rotation.
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