Cozy Mini Chicken Pot Pies Recipe: Bite-Sized Comfort Magic

Comfort comes in small, flaky packages with these delightful mini chicken pot pies that promise a burst of homemade goodness.

Crispy pastry shells cradle a creamy chicken pot pie filling that melts in your mouth.

Golden-brown crusts hide a savory blend of tender chicken, sweet vegetables, and rich sauce waiting to be devoured.

Each bite delivers a perfect balance of textures and flavors that warm the soul.

The individual portions make these mini pot pies ideal for casual dinners or weekend gatherings.

Effortless to prepare and impossible to resist, these little pockets of joy will become your new favorite comfort food.

Grab a fork and get ready to savor every delectable morsel of this irresistible recipe.

Why Mini Chicken Pot Pies Work

• Discover the magic of these mini chicken pot pies that transform dinner into a delightful experience.
• Grab pre-made biscuits and frozen vegetables to cut down cooking time, making this recipe perfect for busy families who want a satisfying meal without complicated steps.
• Experiment with different spices like garlic powder, onion powder, or your favorite seasoning blend to personalize the chicken's taste and make each bite unique.
• Mini pot pies are adorable, bite-sized treats that children will love, and they're easy for little hands to pick up and enjoy without messy complications.
• Store leftover chicken mixture for future meals, giving you a convenient backup dinner plan that saves time and reduces food waste.

Mini Chicken Pot Pie Ingredients

Main Ingredients:

• Chicken: A tender and flavorful protein that forms the core of this comforting pot pie.

• Biscuit Dough: A convenient and quick base that creates a crispy outer shell for the mini pot pies.

• Frozen Peas, Frozen Carrots: Colorful vegetables that add nutrition and sweetness to the filling.

• Cream of Chicken Soup: A creamy base that binds the ingredients and provides rich flavor.
• Garlic Powder, Onion Powder, Salt: Seasonings that enhance the overall taste profile of the chicken mixture.

• Cooking Spray: Ensures the mini pot pies do not stick to the muffin tin during baking.

Mini Pot Pie Essential Tools

• Muffin Tin: Standard 12-cup tin for creating perfectly portioned mini pot pies.
• Cooking Spray: Essential for preventing biscuits from sticking to the muffin tin.
• Large Skillet: Perfect for cooking and mixing chicken and vegetables.
• Cutting Board: Needed for chopping chicken into bite-sized pieces.
• Sharp Knife: Required for precise chicken cutting.
• Wooden Spoon or Spatula: Helps in stirring and mixing ingredients while cooking.
• Measuring Spoons: Useful for adding precise amounts of seasonings.
• Baking Oven: Necessary for baking mini chicken pot pies to golden perfection.

Mini Pot Pie Steps to Make

Step 1: Warm Up The Oven

Preheat the oven to 350°F (175°C).

Grab a muffin tin and lightly coat it with cooking spray to prevent sticking.

Step 2: Prepare Chicken Goodness

Dice the chicken into small, uniform pieces.

Sauté the chicken in a skillet over medium-high heat until it’s completely cooked through.

• Garlic powder
• Onion powder
• Salt
• Additional herbs or spices you enjoy

Remove from heat once chicken is fully cooked.

Step 3: Blend Chicken With Creamy Vegetables

• Frozen peas
• Frozen carrots
• Cream of chicken soup

Stir the mixture until everything is well incorporated.

Step 4: Shape Biscuit Bases

Open the biscuit cans and gently flatten each biscuit.

Stretch them carefully to fit perfectly into the muffin tin cups.

Step 5: Fill And Bake The Mini Pies

Spoon the chicken mixture into each biscuit-lined cup.

Slide the muffin tin into the preheated oven.

Bake for 30-35 minutes until the biscuits turn a beautiful golden brown.

Step 6: Store Extra Filling

If you have leftover chicken mixture, transfer it to a freezer-safe container.

The filling can be stored in the freezer for up to 2 months, ready for your next quick meal.

Tips for Great Mini Pot Pies

• Gently press and stretch each biscuit to create a thin, even layer that lines the muffin tin completely without tearing.
• Experiment with different spice blends like Italian seasoning, paprika, or herbs de Provence to add extra flavor to the chicken mixture.
• Watch for golden-brown edges and ensure the biscuit cups are fully cooked through before removing from the oven.
• Store extra pot pies in an airtight container for up to 3 days, reheating in the oven to maintain crispy texture.
• Replace frozen peas and carrots with your favorite mixed vegetables or whatever you have in the refrigerator for variety.

Mini Pot Pie Flavor Options

• Vegetarian Pot Pie Swap chicken with firm tofu or plant-based chicken alternatives. Use vegetable cream soup for a completely meat-free version that maintains the original recipe's creamy texture.
• Gluten-Free Option Replace biscuit dough with gluten-free biscuit mix or use corn tortillas as a base. Ensure cream of chicken soup is gluten-free by checking label carefully.
• Low-Carb Adaptation Use cauliflower florets instead of biscuits. Replace cream soup with homemade low-carb white sauce made from heavy cream and chicken broth. Add extra vegetables like zucchini or spinach for nutrition.
• Spicy Southwest Version Add diced green chilies, sprinkle cayenne pepper, and mix in some shredded pepper jack cheese. Top with fresh cilantro after baking for an extra kick of flavor.

Serving Mini Chicken Pot Pies

• Cozy Family Plating: Serve these mini pot pies with a crisp garden salad for a balanced meal that adds fresh crunch.
• Comfort Side Companion: Pair with creamy mashed potatoes or buttery corn to enhance the hearty chicken filling and create a satisfying dinner experience.
• Brunch Twist Option: Transform these mini pies into a weekend brunch centerpiece by adding a light sprinkle of fresh herbs like chives or parsley on top for extra flavor and visual appeal.
• Quick Leftover Magic: Store any remaining pot pies in an airtight container and reheat in the oven for 10-15 minutes to maintain their delicious crispy texture for next-day lunch.

Mini Chicken Pot Pie Storage

• Store leftover mini chicken pot pies in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Wrap individual pies tightly in plastic wrap, then place in freezer-safe bags. Freeze for up to 2 months to maintain best quality and taste.
• Warm refrigerated pies at 350F for 10-15 minutes until heated through. Cover with foil to prevent excessive browning.
• Heat individual pies on medium power for 1-2 minutes, checking temperature midway. Let stand for 30 seconds before serving to distribute heat evenly.

FAQs

• Can I use homemade biscuit dough instead of canned biscuits?

Yes, you can substitute homemade biscuit dough. Just ensure the dough is rolled thin enough to fit into muffin cups and has similar consistency to pre-made biscuits.

• What if I don't have cream of chicken soup?

You can replace cream of chicken soup with cream of mushroom soup or make a quick homemade white sauce using butter, flour, and milk as a substitute.

• How can I make this recipe healthier?

Use low-sodium cream of chicken soup, add more vegetables like spinach or broccoli, and choose whole wheat biscuits to increase nutritional value. Consider using grilled or rotisserie chicken for leaner protein.

Mini Chicken Pot Pies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 40 reviews

• Total Time: 50 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Comforting mini chicken pot pies deliver a hearty embrace of classic American cuisine with flaky pastry and creamy filling. Compact individual portions invite home cooks to savor each delightful bite of savory goodness.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 0.5 pounds (226 grams) boneless, skinless chicken breast
• 1 bag frozen peas and carrots

Baking Base:

• 2 cans refrigerated biscuits (8 count each can)
• 1 can cream of chicken soup

Seasonings:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• Cooking spray for pan

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and thoroughly coat a 12-cup muffin tin with cooking spray to prevent sticking.
2. Dice chicken into uniform small pieces and sauté over medium-high heat until completely cooked through, approximately 5-7 minutes. Enhance flavor with garlic powder, onion powder, and a light seasoning of salt.
3. Incorporate frozen peas and carrots into the cooked chicken, then gently fold in cream of chicken soup until ingredients are evenly distributed and well-combined.
4. Carefully unroll refrigerated biscuits and gently stretch each one, creating a thin, malleable circular shape that will comfortably line the muffin cups.
5. Distribute the chicken and vegetable mixture evenly among the prepared biscuit-lined cups, filling each about 3/4 full to prevent overflow during baking.
6. Transfer the muffin tin to the preheated oven and bake for 30-35 minutes, watching for a golden-brown crust and ensuring the filling is heated thoroughly.
7. For excess chicken mixture, transfer to a freezer-safe container and store for up to 2 months, providing a convenient future meal option.

Notes

• Customize Spices Experiment with different herbs and spices like thyme, rosemary, or paprika to elevate the flavor profile and make the dish more exciting.
• Swap Ingredients Replace frozen vegetables with fresh, seasonal veggies for a nutritional boost and enhanced taste. Consider adding diced bell peppers or spinach for extra color and nutrients.
• Make It Healthier Use low-sodium cream of chicken soup and lean chicken breast to create a lighter version of this comfort food. Greek yogurt can also substitute some of the soup for a protein-packed alternative.
• Gluten-Free Option Swap regular biscuits with gluten-free biscuit dough or use almond flour-based biscuits to accommodate dietary restrictions without compromising taste.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 16 g
• Cholesterol: 50 mg