These bite-sized chicken pot pies are a perfect mix of comfort and convenience. They come together quickly with simple ingredients, making them ideal for busy weeknights when I want something warm and satisfying without spending hours in the kitchen. Easy Mini Chicken Pot Pies

Why You’ll Love This Recipe

I love how fast and easy this recipe is. It uses just a few ingredients, but still feels like a homemade, comforting meal. Baking them in muffin tins makes serving fun and easy, especially when I want individual portions. Plus, they’re a hit with kids and adults alike—everyone loves that flaky biscuit crust filled with creamy chicken and veggies.

ingredients

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

Cooked chicken, diced (about ¾ cup to 1 cup)
1 can (10–11 oz) cream of chicken soup
1 cup frozen mixed vegetables, thawed
1 package refrigerated biscuit dough (about 8 biscuits)

directions

Preheat the oven to 375°F (190°C).
In a bowl, mix the diced chicken, thawed vegetables, and cream of chicken soup until combined.
Lightly spray a muffin pan with cooking spray.
Flatten each biscuit into a 5½-inch round and press into the muffin cups, creating a ¾-inch rim around the edges.
Spoon about 2 to 3 tablespoons of the chicken mixture into each biscuit cup.
Pull the biscuit edges over the filling and gently pinch to seal.
Bake for 20 to 25 minutes, until the biscuits are golden brown and the filling is bubbly.
Let the pies cool for 1 to 2 minutes before removing from the pan and serving.

Servings and timing

Makes about 8 mini pies
Prep time: 10 minutes
Cook time: 20 to 25 minutes
Total time: Approximately 30 to 35 minutes

Variations

Use crescent roll dough instead of biscuit dough for a softer crust.
Add shredded cheddar cheese on top before baking for an extra cheesy flavor.
Stir in herbs like thyme or garlic powder to boost the taste.
Substitute turkey for chicken to use leftover holiday meat.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, I microwave them for about 1 to 1½ minutes, then pop them in a 350°F oven for a few minutes to crisp the crust. I avoid freezing these pies because the biscuit crust tends to get soggy when thawed, but they’re quick enough to make fresh when needed.

FAQs

Why did my filling overflow during baking?

If the filling spills over, it usually means the muffin cups were overfilled. I stick to about ⅓ cup of filling per cup and seal the edges carefully to prevent leaks.

Can I make these ahead of time?

Yes, I often assemble the pies and refrigerate them for a few hours before baking. When baking from chilled, I add a few extra minutes to the cook time.

Are these pies freezer-friendly?

The biscuit crust doesn’t freeze well because it can become soggy. If I want to freeze, I use a sturdier crust like puff pastry instead.

Can I use homemade crust or puff pastry?

Definitely! Puff pastry makes a deliciously flaky crust, and homemade pie crust works great too. The baking time stays about the same.

How can I make this recipe gluten-free?

I swap out the biscuit dough for a gluten-free version and make sure the cream of chicken soup and other ingredients are gluten-free as well. The method stays the same.

Conclusion

I really enjoy making these mini chicken pot pies when I want a quick, comforting meal that feels homemade but doesn’t take a lot of time. They’re perfect for any occasion and always disappear fast at the table. I hope you find them as satisfying and easy as I do!