Mini Chicken Pot Pies

Here’s a simple and delicious recipe for Mini Chicken Pot Pies, perfect as a comforting snack, appetizer, or meal.

I’ll give you two popular methods: one using canned biscuits (super quick) and one using pie crust (classic and flaky).

Method 1: Quick & Easy (Using Canned Biscuits)

This version uses a muffin tin. The biscuits form both the bottom crust and the topping.

Ingredients

• 1 can (16.3 oz, 8 count) large refrigerated biscuits (like Pillsbury Grands)

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)

• 1 can (10.5 oz) cream of chicken soup

• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp dried thyme

• 1/2 cup shredded cheddar cheese (optional, but recommended)

Instructions

1. Preheat & Prep: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously.

2. Make Filling: In a bowl, mix the cooked chicken, cream of chicken soup, frozen vegetables, garlic powder, onion powder, and thyme. Stir in the cheese if using.

3. Form the Crusts: Separate the 8 biscuits. Cut each biscuit in half horizontally to make 16 thin rounds. Press one round into the bottom and up the sides of 8 muffin cups. (Save the remaining 8 rounds for the tops).

4. Fill: Spoon the chicken mixture into each biscuit-lined cup, filling them right to the top.

5. Add Topping: Stretch the remaining 8 biscuit rounds slightly and place them on top of the filling. Press the edges to seal them to the bottom crust.

6. Bake: Bake for 18-22 minutes, or until the biscuits are golden brown and cooked through.

7. Cool & Serve: Let them cool in the pan for 5 minutes before carefully removing them with a knife.

Method 2: Classic Flaky Crust (Using Refrigerated Pie Dough)

This method is more like a traditional double-crust pie, just miniaturized.

Ingredients

• 1 box (14.1 oz) refrigerated pie crusts (contains 2 rolls), softened as directed

• 2 cups cooked chicken, diced

• 1 can (10.5 oz) cream of chicken soup or about 1 cup thick homemade chicken gravy

• 1 ½ cups frozen mixed vegetables, thawed

• 1/3 cup milk or cream

• 1/2 tsp poultry seasoning

• Salt and pepper to taste

• 1 egg, beaten (for egg wash)

Instructions

1. Preheat & Prep: Preheat oven to 425°F (220°C). In a large bowl, combine chicken, soup/gravy, vegetables, milk, and seasonings.

2. Cut the Dough: Unroll the pie crusts. Use a 4-inch round cutter (or a bowl/rim of a large cup) to cut out circles. You’ll need 12 circles for the bottoms. Re-roll scraps to get enough. Use a 3-inch cutter for the 12 top circles.

3. Form the Pies: Gently press the larger 4-inch circles into a greased 12-cup muffin tin. The dough should come slightly up the sides.

4. Fill: Spoon the chicken mixture evenly into the dough-lined cups.

5. Top the Pies: Place the smaller 3-inch dough circles on top. Crimp the edges with a fork to seal. Cut a small slit in the top of each pie for steam to escape.

6. Egg Wash: Brush the tops with the beaten egg for a gorgeous golden color.

7. Bake: Bake for 17-20 minutes, or until the crust is deeply golden and the filling is bubbly.

8. Cool: Let them cool in the pan for 10-15 minutes. The filling will be molten hot, so this is a crucial step. Gently run a knife around the edge to lift them out.

Tips & Variations

• Spice it up: Add a pinch of cayenne pepper or some diced jalapeños to the filling.

• Veggie Boost: Sauté some diced onion, celery, and mushrooms first and add them to your filling for extra flavor and texture.

• Air Fryer: For the biscuit method, air fry at 350°F (175°C) for 8-10 minutes until golden.

• Freezer-Friendly: Assemble the pies completely in the muffin tin, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 10-15 minutes to the cooking time.

Enjoy your cozy, personal-sized pot pies