These mini chicken pot pies are ridiculously easy. Seriously… they only have 4 ingredients! And you can make them from start to finish in about 30 minutes. Serve them with a little side salad and it makes a quick and simple weeknight dinner!
Remember when you were a kid, and you imagined what you’d be like when you became a parent? I was convinced I was going to sew all of my kids clothes (ha!) and that I was going to make gourmet meals every single night. (Oh dreams…)
But then a funny thing happened. I had my three kids, and I realized that being a parent is about a million times harder than I ever thought it would be. When everyone gets home from school and daycare at the end of the day, things are kind of like a zoo around here! So when I find a simple, kid friendly recipe, I’m totally on board with it!
These mini chicken pot pies feel like comfort food to me. Somehow, the combination of chicken, veggies and fresh biscuits smells soooooo good when it’s baking! And that perfect, golden brown crust, and bubbly filling? Mmmmm… so good when they are fresh out of the oven!
Check out our video on how to make Mini Chicken Pot Pies:
Looking for even more easy and delicious dinner ideas? Here are some of our favourites!
Lazy Lasagna with Baked Ravioli
Creamy Garlic Parmesan Chicken
How to make Mini Chicken Pot Pies:
The full printable recipe is at the end of this post, but here’s what you’ll need:
- Chicken
- Mixed Frozen Vegetables
- Cream of Chicken Soup
- Refrigerated Biscuit Dough
Only 4 ingredients! I love how easy it is!! If you prefer the taste of crescent roll dough, you could definitely use it instead of the biscuit dough. The biscuit dough comes in individual circles though, so it does make it a lot easier than fussing with cutting circles from the crescent roll dough.
This is a GREAT recipe for using leftover chicken! You can use a rotisserie chicken, leftover home cooked chicken, or if it’s easier, just fry up a fresh chicken breast and chop it up. If you’re really in a hurry, you can also use a can of chicken (I like the canned chicken from Costco), but it does taste better when you use fresh or leftover chicken instead of canned.
Buy a package of the frozen vegetables with carrots, peas, green beans and corn. And make sure it is mostly defrosted before you cook it. I defrosted mine at 20% power in the microwave for about 5 minutes.
Mix together the can of cream of chicken soup, the mixed vegetables and the chicken.
Separate the biscuits and place them into a greased muffin tin.
Use your fingers to press down the middle of the dough to thin it out, and then stretch the dough up the sides of the muffin tin as high as it will go. I ended up stretching out the dough twice, letting it rest a couple minutes in between.
Then add the chicken filling inside each of the cups. I added about 2 tablespoons into each of the mini chicken pot pies.
Bake them at 375F for 20 to 25 minutes until golden brown.
Use a knife to cut around the edges if they stick. Mine came out really easily, but it will depend on how much of the nonstick coating is left on your muffin pan. If you’ve scrubbed off most of the nonstick coating, make sure you use some extra cooking spray to keep things loose.
Mmmm… that delicious filling…
Definitely keep an eye on them while they are cooking and when they start to brown, take them out of the oven. I kept mine in the oven for probably 2 minutes too long and the sides ended up being a little darker than I wanted them. Still delicious though!
Mini Chicken Pot Pies
Ingredients
- 3/4 cup chopped leftover chicken or 1 small fresh chicken breast, fully cooked
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables peas, carrots, corn and green beans, defrosted
- 1 package refrigerated biscuit dough
Instructions
- Preheat the oven to 375F.
- Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
- Separate each of the biscuits and place them into the compartments of a greased muffin tin.
- Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
- Add the filling to each of the compartments (approximately 2 Tablespoons each).
- Bake at 375F for 20 to 25 minutes until golden brown and bubbly.
Notes
These mini chicken pot pies are ridiculously easy to make! They only take four ingredients and come together in less than 30 minutes. These are such a fun and delicious meal idea when you have a craving for comfort food!
Here’s even more delicious dinner ideas!
Lazy Lasagna with Baked Ravioli
Creamy Garlic Parmesan Chicken
Darryl Highsmith says
Just made these for supper. I doubled the chicken to 1 1/2 C then put in the cream of chicken w/herbs. Then decided to just add 1/2 can of cream of celery but then realized I only had 1 C of the veggies. Well, I mixed it all together with garlic powder, onion powder, celery seed & black pepper and they turned out great! The ‘other 3’ loved them too. Oh, I did cut the biscuits in half, as others suggested p.s. of course, this leads to sloppy joe filling or beef and mushrooms w/gravy or taco beef. Then if you used a sweet biscuit…..and the list goes on. *hugs*
Darryl Highsmith says
Just made these for supper. I was going to double the recipe, so I chopped up 1 1/2 C of chicken. I put in the cream of chicken w/herbs but then decided to just add 1/2 can of cream of celery. Then realized I only had 1 C of the veggies. Well, I mixed it all together with garlic powder, onion powder, celery seed & black pepper and they turned out great! The ‘other 3’ loved them too. Oh, I did cut the biscuits in half, as others suggested.
P.s. of course, this leads to sloppy joe filling or beef and mushrooms w/gravy or taco beef. Then, if you used a sweet biscuit…..and the list goes on. *hugs*
moriah says
mmmmmmm that was a good recipe and made it for dinner and everyone in my family loved it THANKS
Mia says
YUM! These were so good! I followed the recipe exactly and they turned out great. I will definitely be making them again.
Karmin T says
I made these for dinner and tried both crescent and biscuit dough and I have to say the biscuits are better. Even my son who hates vegetables liked it. I would recommend this recipe to anyone looking for a quick and easy dinner solution. Besides, who doesn’t like chicken pot pie?
PromocodeSG says
I enjoyed it very much…. Your recipe is really very awesome!! Thanks for sharing it with us. Keep helping us.
Marcia says
How do you keep them warm for several hours without microwave? ??
Jennifer says
Anyone tried this with something other than cream of chicken soup? I was thinking of using cream of mushroom to avoid a trip to the store.
Agilb says
I used pillsbury grand muffins because it’s all the store by myself had. They overflowed and turned out huge, but they still tasted great!
Katie says
Can you use pie crust dough? And also cover the tops as well?
Amy says
Any suggestions for reheating after frozen?
Sharon Baillif says
My question, too! Can you? Thanks for the reply!