Description
These easy mini chicken pot pies are baked in a muffin tin with biscuit dough and creamy chicken filling—perfect for weeknight dinners, lunchboxes, or comfort food cravings.
Ingredients
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
Instructions
Preheat oven to 375°F (190°C). Grease a standard 12-cup muffin tin with cooking spray.
In a bowl, mix chicken, vegetables, onion, cream of chicken soup, garlic powder, salt, and pepper until well combined.
Separate biscuit dough and press each piece into a muffin cup, pressing up the sides to form a crust.
Spoon the chicken mixture evenly into each biscuit cup.
Bake for 15–18 minutes, until biscuits are golden and filling is bubbly.
Let cool in the pan for 5 minutes before removing. Garnish with parsley if desired.
Notes
Add shredded cheese to the filling for a cheesy twist.
For spice, stir in red pepper flakes or hot sauce.
Substitute cream of mushroom or celery soup if needed.
Swap biscuit dough for puff pastry or crescent rolls for variety.
Store leftovers in the fridge up to 4 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
