Description
Mini Chicken Pot Pies are comforting, handheld versions of the classic chicken pot pie — filled with creamy chicken and vegetable filling, baked inside flaky golden biscuit or pie crust cups for the perfect cozy meal or appetizer.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup shredded cheddar cheese (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 can (16 oz) refrigerated biscuit dough or 2 pie crusts
- 1 tbsp melted butter (for brushing)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- In a large bowl, combine chicken, mixed vegetables, cream of chicken soup, cheese, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- If using biscuit dough: Separate biscuits and press each one into a large circle. If using pie crusts: Cut 4-inch circles using a cookie cutter or glass.
- Press dough circles into the muffin cups, forming small shells with edges hanging slightly over the sides.
- Spoon 2–3 tablespoons of the chicken mixture into each cup, filling to the top.
- Optional: Place smaller dough circles on top of each pie and press edges to seal, or leave open-faced for a rustic look.
- Brush tops lightly with melted butter.
- Bake for 20–25 minutes, or until crusts are golden brown and filling is bubbly.
- Let cool for 5 minutes before removing from the tin. Serve warm.
Notes
- Use rotisserie chicken for convenience and added flavor.
- These freeze well — reheat in the oven at 350°F for 10–12 minutes.
- Try puff pastry instead of biscuit dough for a lighter texture.
- Add diced potatoes or sautéed onions for extra heartiness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: American