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