Easy Mini Chicken Pot Pies

Why You’ll Love This Recipe

I love how quick and versatile these mini pot pies are. Using store-bought biscuit dough and rotisserie chicken cuts down on prep, but the end result still tastes completely homemade. The flaky biscuit crust, paired with the savory, creamy chicken and vegetable filling, makes for a warm and satisfying meal. These pies are kid-friendly, freezer-friendly, and great for sharing—or keeping all to myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, diced (rotisserie chicken works great)
1 cup frozen mixed vegetables (peas, carrots, corn)
1/3 cup chopped onion
1 can (10.5 oz) cream of chicken soup
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 can refrigerated biscuit dough (8-count)
Optional: chopped fresh parsley, for garnish

Directions

1. I start by preheating the oven to 375°F (190°C) and greasing a standard muffin tin with cooking spray.

2. In a mixing bowl, I combine the diced chicken, frozen vegetables, chopped onion, cream of chicken soup, garlic powder, salt, and pepper. I stir it all together until it’s well mixed.

3. Then I separate the biscuit dough and press each piece into a muffin cup, shaping it into a little cup that goes up the sides of the muffin well.

4. I spoon the chicken mixture evenly into each biscuit cup, making sure each one is filled to the top.

5. I bake the pies for 15–18 minutes, until the biscuits turn golden brown and the filling is bubbling.

6. After baking, I let them cool for 5 minutes in the pan before removing. I like to sprinkle on a bit of fresh parsley before serving for a pop of color and flavor.

Servings and timing

Servings: 8 mini pot pies
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Calories per serving: 280 kcal

Variations

• I sometimes add shredded cheddar cheese to the filling for a cheesy twist.

• For a bit of spice, I mix in a pinch of red pepper flakes or a dash of hot sauce.

• If I’m out of cream of chicken soup, I’ve used cream of mushroom or even cream of celery as a substitute.

• I occasionally swap the biscuit dough for puff pastry squares or crescent roll dough for a different crust texture.

Storage/Reheating

I store leftover mini pot pies in an airtight container in the fridge for up to 4 days. To reheat, I place them in a 350°F (175°C) oven for about 10 minutes, or microwave one at a time for 30–45 seconds until warmed through. I also freeze them by wrapping each pie individually and placing them in a freezer-safe bag. To reheat from frozen, I bake at 350°F for 20–25 minutes.

FAQs

Can I use homemade biscuit dough instead of refrigerated?

Yes, I’ve used homemade biscuit dough with great results. I just make sure to portion it into 8 equal pieces to fit the muffin cups.

What vegetables work best for the filling?

I use frozen mixed vegetables for convenience, but fresh diced carrots, peas, or corn also work if I sauté them lightly beforehand.

Can I prepare these ahead of time?

Yes, I often assemble them a few hours ahead and refrigerate until ready to bake. Just be sure to add a couple extra minutes to the baking time if starting from cold.

Can I make these in a jumbo muffin tin?

Absolutely. If I use a jumbo tin, I divide the filling into six larger pies and bake them a few minutes longer, until golden and cooked through.

How do I keep the biscuit bottoms from getting soggy?

I make sure not to overfill the cups and preheat the oven fully so the dough starts cooking right away. Letting them cool slightly also helps firm up the bottoms.

Conclusion

These easy mini chicken pot pies have become one of my favorite comfort meals. They’re satisfying, fun to eat, and packed with savory goodness. Whether I’m cooking for the family, prepping for the week, or just need a warm, quick dinner, this recipe always hits the spot.