Can I use rotisserie chicken?

Yes, shredded rotisserie chicken adds flavor and convenience making the filling hearty and tasty.

What are good soup substitutes?

Cream of mushroom or cream of celery soups work well to vary flavor while maintaining creaminess.

Should mixed vegetables be thawed before use?

Thawing ensures even cooking and prevents excess moisture for a balanced filling texture.

Which muffin pan type is best?

Metal pans provide better heat distribution and crisper crusts than silicone options.

How to store leftovers?

Keep pies refrigerated in airtight containers and reheat in a warm oven to preserve crust crispness.

Yes, after baking and cooling, wrap tightly and freeze. Reheat directly from frozen for best texture.

Mini Chicken Pot Pies

Category: Satisfying Main Dishes

Mini chicken pot pies blend tender shredded chicken with colorful mixed vegetables enveloped in creamy base and nestled in flaky biscuit dough. Baked in a muffin pan, these handheld pies feature a crisp golden crust and rich filling that satisfies with minimal effort. Ideal for weeknight meals or casual get-togethers, they store well and reheat without losing flavor or texture. Slightly cooling before serving helps keep each portion intact and enjoyable. A comforting, quick dish showcasing simple pantry staples with classic flavors.

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By Ava

Updated on Tue, 19 Aug 2025 00:08:05 GMT

Frequently Asked Questions About the Recipe

→ Can I use rotisserie chicken?: Yes, shredded rotisserie chicken adds flavor and convenience making the filling hearty and tasty.
→ What are good soup substitutes?: Cream of mushroom or cream of celery soups work well to vary flavor while maintaining creaminess.
→ Should mixed vegetables be thawed before use?: Thawing ensures even cooking and prevents excess moisture for a balanced filling texture.
→ Which muffin pan type is best?: Metal pans provide better heat distribution and crisper crusts than silicone options.
→ How to store leftovers?: Keep pies refrigerated in airtight containers and reheat in a warm oven to preserve crust crispness.
→ Can these be frozen?: Yes, after baking and cooling, wrap tightly and freeze. Reheat directly from frozen for best texture.

Mini Chicken Pot Pies

Hearty chicken and vegetable filling wrapped in golden biscuit crusts, ready quickly and perfect for busy nights.

Preparation Time

10 min

Cook Time

20 min

Total Time

30 min

By: Ava

Category: Main Dishes

Skill Level: Beginner-Friendly

Cuisine: American

Yield: 8 Serves (8 mini pot pies)

Dietary Preferences: ~

Ingredients

→ Filling

01 2 cups cooked chicken, diced or shredded

02 1 cup mixed frozen vegetables (carrots, corn, peas), thawed

03 1 can (10.5 oz) condensed cream of chicken soup

→ Crust

04 1 can (16.3 oz) refrigerated biscuit dough (such as Pillsbury Grands)

Steps

Step 01

Lightly spray eight cups of a metal muffin pan with baking spray to prevent sticking and ensure crisp, golden crusts.

Step 02

In a medium bowl, thoroughly mix the cooked chicken, thawed mixed vegetables, and condensed cream of chicken soup to create an even filling.

Step 03

Carefully open the biscuit can and press each biscuit into an even 5-inch circle with uniform thickness to ensure even baking.

Step 04

Gently fit each flattened biscuit into the muffin cups, pressing dough into corners and leaving some dough to hang over edges to form rims that hold the filling.

Step 05

Divide the chicken mixture evenly among the biscuit-lined cups, filling generously but avoiding overflow.

Step 06

Bake in a preheated oven at 375°F for 20 to 25 minutes until crusts are golden brown and filling is hot and bubbling.

Step 07

Allow the mini pies to rest in the pan for 2 to 3 minutes before removing to ensure easier handling and neat presentation.

Notes & Tips

For best results, flatten the biscuit dough evenly to avoid doughy bottoms and cool the pies briefly before removing from the pan.
Leftover pies can be stored in an airtight container in the refrigerator for up to three days and reheated in a 300°F oven for 10 to 15 minutes to maintain crust crispness.
Use a metal muffin pan for superior heat conduction and a crisper crust.
Adding dried herbs such as thyme or parsley to the filling prior to baking enhances flavor.

Necessary Equipment

Metal muffin pan
Mixing bowl
Baking spray

Allergy Information

Always double-check ingredient labels for allergens and consult a healthcare professional if you’re unsure.

Contains dairy (cream of chicken soup, biscuit dough)
Contains gluten (biscuit dough)

Nutritional Facts (Per Serving)

These details are for informational purposes and should not be considered medical advice.

Calories: 320
Fats: 15 g
Carbohydrates: 28 g
Proteins: 18 g