These easy mini chicken pot pies are the ultimate comfort food made simple. With just four ingredients and a muffin tin, I can whip up a batch of golden, creamy, and savory pies in no time.

Why You’ll Love This Recipe

I love how effortlessly these come together. They feel indulgent—with hearty chicken, veggies, and creamy sauce—all tucked into flaky biscuit cups. Plus, they’re perfect for weeknight dinners or snackable bites for guests.

ingredients

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

¾ cup cooked chopped chicken (rotisserie, leftover, or fresh)
1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
1 can (10–10.5 oz) cream of chicken soup
1 package refrigerated biscuit dough

directions

Preheat the oven to 375 °F (190 °C).
In a bowl, mix the chicken, thawed veggies, and cream of chicken soup until combined.
Grease a muffin tin. Separate each biscuit, press into cups, and use fingers to thin the dough in the center and stretch it up the sides.
Spoon about 2 Tbsp of filling into each biscuit cup.
Bake for 20–25 minutes or until golden brown and bubbly.
Let them cool a minute, then loosen with a knife if needed and gently lift out.

Servings and timing

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

Variations

Swap biscuit dough for crescent roll dough for a sweeter, softer crust.
Use different veggies (fresh or frozen) or reheated leftovers like turkey or sausage.
Add a sprinkle of cheddar cheese on top before baking for an extra melty layer.

storage/reheating

Store leftovers in the fridge (tightly covered) for up to 2 days.
To reheat, microwave on medium-high for 1–1½ minutes per pie, loosely covered.
Freezing before or after baking isn’t recommended for this version, as the biscuit dough can get dense and soggy.

FAQs

What if I don’t have biscuit dough?

I can use crescent roll sheets or canned biscuit dough—just flatten and press into muffin cups. It works just as well.

Can I use fresh vegetables?

Yes! If I want to swap frozen for fresh, I just need about 2 cups total, chopped into bite-sized pieces and briefly cooked or steamed before mixing.

Is it possible to make them ahead of time?

Definitely. I can assemble the pies, refrigerate, and then bake them when I need. They stay fresh and quick to finish.

Can I freeze these?

This classic biscuit version doesn’t freeze well—it becomes soggy. If freezing is a goal, I’d recommend using a different crust specifically designed for freezing.

How do I prevent sticking to the pan?

I spray the muffin tin generously and press dough firmly into each cup, building a 3⁄4-inch rim. After baking, I gently loosen them with a knife or metal spatula.

Conclusion

I love how these Easy Mini Chicken Pot Pies bring comfort and convenience together. Four ingredients, minimal prep, and a crowd-pleaser every time. Whether for a cozy dinner or party snack, I’m always glad to have this recipe in my lineup.